Pork and Green Chile Stew (Paula Deen) |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Ingredients:
2 tablespoons butter |
1 teaspoon salt |
1 teaspoon ground cumin |
5 pounds boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces |
1 1/2 cups chopped onions |
1 cup chopped poblano pepper |
1 tablespoon minced jalapeno pepper |
4 cloves garlic, minced |
1 1/2 cups chicken broth |
one 16-ounce jar tomatillo salsa |
one 15.5-ounce can hominy, drained and rinsed |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat the oven to 325 degrees F.
2. In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.
3. In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.
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