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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Please rate and let me know how this is!! Ingredients:
2 1/2 lbs boneless pork shoulder, excess fat trimmed |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon oil |
1 large onion, chopped |
2 medium poblano chiles, cut in 3/4-in pieces |
1 tablespoon minced garlic |
12 ounces of your favorite beer |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
3 tablespoons tomato paste |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1 (29 ounce) can hominy, drained |
1/2 cup chopped cilantro |
Directions:
1. Heat oven to 350 degrees. Season pork with 1/4 tsp salt and pepper. Heat oil in a heavy 5-qt Dutch oven over medium-high heat. Add pork and cook, turning to brown all sides. Remove.
2. Add onion, poblano chilies and garlic to pan drippings; cook 2 minutes. Stir in beer, tomatoes, tomato paste, spices and remaining salt. Add pork and hominy. Cover and bake 2 hours or until pork is tender.
3. Remove pork to a cutting board. Skim as much fat as possible off pan liquid. Shred pork with 2 forks in bite-size pieces. Return pork to pot. Stir in cilantro. Garnish with lime wedges and warmed tortilla strips if desired.
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