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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound(s) boneless pork shoulder |
3 cup(s) chicken broth |
1/4 cup(s) chopped carrot |
1/4 cup(s) chopped celery |
1/4 cup(s) chopped green chiles |
1/2 cup(s) chopped onion |
1/4 cup(s) chopped onion |
1/4 cup(s) flour |
1/4 cup(s) fresh cilantro, snipped |
1 clove(s) garlic, finely chopped |
1 teaspoon(s) ground red chiles |
1 30-ounce can(s) hominy, drained |
lime wedges |
1 1/2 teaspoon(s) oregano leaves, dried |
1/4 teaspoon(s) pepper |
1 15-ounce can(s) pinto beans, drained |
1 teaspoon(s) salt |
tortilla chips |
1/4 cup(s) vegetable oil |
Directions:
1. Cut pork into 1/2-inch cubes.
2. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork over medium heat until browned; remove with slotted spoon and drain. Cook and stir 1/2 cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture.
3. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips.
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