Tex-mex pork stew

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
¾ pounds Boneless pork shoulder; well-trimmed (Boston Butt), in 3/4\" cubes
2 larges Onions; coarsely chop/3 c.
2 tablespoons Minced garlic
4 cups Chicken broth
2 Ancho chiles; stems/seeds removed, chiles rinsed, (see note)
1 teaspoon Dried oregano
1 can (15-16 oz) white hominy; canned, (see note) OR corn kernels, drained
Chopped lettuce
Tomaotoes
Cilantro
Sliced radishes
Lime wedges
Shredded Monterey Jack cheese

Directions

TOPPINGS

Heat oil in 3 quart saucepan over Medium-High heat. Add pork and brown on all sides, 3-5 minutes. Add onions and garlic and cook about 5 minutes, stirring occasionally, until lightly browned.

To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce heat, cover and simmer 1 hour or until pork is tender. Add hominy and simmer, uncovered, 10 minutes.

To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker along with remaining ingredients, except toppings. Cover and cook on High 4-5 hours or on Low for 8-10 hours.

Using a slotted spoon, skim off and discard any floating chile skin. Pour stew into individaul soup bowls, removing any remaining visible chile skin.

Serve with bowls of toppings.

Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol, 1,297 mg. sodium

Exchanges: 1½ starch, 2 vegetable, 2 medium-fat meat, 1 fat NOTES : Note: look for ancho chiles in produce sections. Ancho chiles are not-too-hot reddish brown dried chiles. They begin life as dark-green poblano chiles, the kind usually stuffed to make Chiles Rellenos. Hominy is dried corn from which the hull and germ have been removed. It's available canned, ready-to-eat or dired, (which has to be reconstituted. When dried, hominy is ground and called hominy grits or just grits. and us usually cooked with milk or water for breakfast or as a side dish.

Recipe by: Woman's Day magazine, 10/7/97 Posted to MC-Recipe Digest V1 #992 by Roberta Banghart <bobbi744@...> on Jan 08, 1998

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