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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 12 |
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This is a traditional Mexican pork and homiy stew often served at Christmas time. At the table, pass bowls of chopped lettuce, sliced radishes, chopped onions, and shredded cheese. Ingredients:
2 tablespoons oil |
3 lbs boneless pork shoulder, cut into small cubes |
salt and pepper |
1 medium onion, chopped |
1 teaspoon garlic, minced |
1 tablespoon cayenne pepper |
6 cups water |
6 cups hominy, drained |
1 teaspoon dried oregano |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Add the pork, season with salt and pepper, and saute until browned, about 10 minutes. Add the onion, garlic, and chile pepper and saute until the onion is softened, about 3 minutes.
2. Stir in the water. Bring to a boil, cover, reduce the heat, and simmer until the meat is tender, about 1 1/2 hours.
3. Add the hominy and oregano and simmer for another 30 minutes.
4. Stir in the cilantro and serve hot.
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