 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Similar to the Latin posole, this stew would be terrific with yellow rice (there are several supermarket choices) and an avocado, grapefruit and red onion salad. Cinnamon-spiced brownies make a good dessert. Ingredients:
3 tablespoons olive oil |
8 ounces lean ground pork |
2 cups chopped onions |
2 teaspoons ground cumin |
2 tablespoons all purpose flour |
2 14 1/2-ounce cans low-salt chicken broth |
1 15-ounce can golden hominy, rinsed, drained |
2 4-ounce cans diced green chilies |
8 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.
|
|