 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 46 |
|
Homemade mexican stew type dish Ingredients:
1 lb boneless stewing pork, cut into 1-inch cubes |
1/2 teaspoon salt |
4 cups (32 fl oz/1 l) water |
2 dried ancho chili peppers, stemmed and seeded, or 1 can green chilies |
5 cloves garlic |
1 tablespoon cumin |
1 pinch of oregano |
2 tablespoons vegetable oil |
1 large yellow onion, diced |
2 cups drained canned or frozen posole hominy |
1 can stewed tomatoes |
3 cups chicken or pork stock, or as needed |
sliced tomatoes, shredded lettuce, diced yellow onion, corn tortilla |
chips, diced avocado and lime wedges for garnish |
Directions:
1. In a sauce pan, combine the pork cubes and salt with the water. Bring
2. to a boil, reduce the heat to medium and simmer gently, uncovered,
3. until barely tender, about 20 minutes. Remove from the heat and let
4. the pork cool in the liquid. Drain, reserving the liquid in a bowl.
5. Set the meat aside, covering it with a damp towel.
6. Place the ancho chilies in the reserved warm cooking liquid and let
7. soak for 20 minutes. Transfer the liquid and chilies to a blender. Add
8. the garlic and cumin and puree. Set aside.
9. In a heavy saucepan over medium-high heat, warm the vegetable oil. Add
10. the onion and saute until lightly golden, about 10 minutes. Add the
11. pureed chili mixture, hominy, tomatoes and chicken or pork stock, adding more
12. stock if needed for a more soupy consistency. Stir in the reserved
13. pork. Bring to a boil, reduce the heat to medium-low and simmer
14. gently, uncovered, until the pork is fork-tender, about 30 minutes.
15. Taste and adjust the seasonings.
16. Ladle the stew into warmed shallow bowls. Arrange the garnishes in
17. small bowls and let guests add to the stew to taste.
|
|