Free Recipe Exican Chili-Pork Stew with Hominy
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Exican Chili-Pork Stew with Hominy Recipe
6 Ancho chili peppers
3 Negro chili peppers
2 tb Canned chipotle chili
-peppers
1 md Onion; coarsely chopped
4 Cloves garlic
1 tb Ground coriander
2 ts Each ground cumin and
-cinnamon
3 lb Pork shoulder; trimmed of
-excess fat and cut into
-1-1/4 to 2-inch pieces
2 cn (14-1/4-ounce) golden
-hominy, drained and rinsed
1/4 c Coarsely chopped cilantro
Salt and pepper; to taste
Exican Chili-Pork Stew with Hominy Preparation
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 1-1/4 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 1-1/4 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@ebicom.net> on Oct 18, 1997
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