Exican Chili Pork Stew With Hominy Recipe
Servings: 6
Ingredients
- 6 x Ancho chili peppers
- 3 x Negro chili peppers
- 2 Tbsp. Canned chipotle chili peppers
- 1 med Onion, coarsely minced
- 4 x Cloves garlic
- 1 Tbsp. Grnd coriander
- 2 tsp Each grnd cumin and cinnamon
- 3 lb Pork shoulder, trimmed of excess fat and cut into 1-1/4 to 2-inch pcs
- 2 can (14-1/4-oz) golden brown hominy, liquid removed and rinsed
- 1/4 c. Coarsely minced cilantro Salt and pepper, to taste
Directions
- Spice up your stew with these recipes from the San Fran Examiner:
- You can find dry 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 possibly in shallow bowls with hot corn tortillas.
- Soak the ancho and negro chili peppers in 6 c. of cool water till soft and pliable. Remove the stems and seeds and throw away. Strain the soaking liquid and set aside. Place the chilies in a blender, along with the chipotle chili pepper, onion, garlic, spices, and 1-1/4 c. of the soaking liquid. Puree till smooth.
- In a large saute/fry pan, cook the pork in batches over high heat till browned on all sides. Transfer to a heavy-bottomed pot large sufficient to accommodate all the ingredients.
- To the pork add in the pureed chili pepper mix and the remaining soaking liquid, plus 4 c. of fresh water. (For a richer flavor, you may substitute canned chicken broth for all or possibly half of the fresh water.) Bring to a boil over high heat. Reduce the heat to moderate and simmer 1-1/4 hrs, stirring occasionally, till the pork is tender. Add in the hominy and cook 10 min, stirring occasionally. Add in the cilantro, mix well and season with salt and pepper.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 92 | 42% |
| Total Fat 10.22g | 13% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 108mg | 5% |
| Potassium 530mg | 15% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.75g | 1% |
| Protein 27.6g | 44% |
