Exican chili-pork stew with hominy

6 Servings

Ingredients

Quantity Ingredient
6 Ancho chili peppers
3 Negro chili peppers
2 tablespoons Canned chipotle chili peppers
1 medium Onion; coarsely chopped
4 Cloves garlic
1 tablespoon Ground coriander
2 teaspoons Each ground cumin and cinnamon
3 pounds Pork shoulder; trimmed of excess fat and cut into 1-1/4 to 2-inch pieces
2 cans (14-1/4-ounce) golden hominy, drained and rinsed
¼ cup Coarsely chopped cilantro
Salt and pepper; to taste

Directions

Spice up your stew with these recipes from the San Fran Examiner: You can find dried chili peppers, canned chipotle and hominy in any Latin American market, and most well-stocked grocery stores. Serve this robust, deeply flavored stew over rice or in shallow bowls with warm corn tortillas.

Soak the ancho and negro chili peppers in 6 cups of cold water until soft and pliable. Remove the stems and seeds and discard. Strain the soaking liquid and set aside. Place the chilies in a blender, along with the chipotle chili pepper, onion, garlic, spices, and 1-¼ cups of the soaking liquid. Puree until smooth.

In a large saute pan, cook the pork in batches over high heat until browned on all sides. Transfer to a heavy-bottomed pot large enough to accommodate all the ingredients.

To the pork add the pureed chili pepper mixture and the remaining soaking liquid, plus 4 cups of fresh water. (For a richer flavor, you may substitute canned chicken broth for all or half of the fresh water.) Bring to a boil over high heat. Reduce the heat to moderate and simmer 1-¼ hours, stirring occasionally, until the pork is tender. Add the hominy and cook 10 minutes, stirring occasionally. Add the cilantro, mix well and season with salt and pepper.

Posted to CHILE-HEADS DIGEST V4 #165 by Judy Howle <howle@...> on Oct 18, 1997

Related recipes