Search for anything:

Mexican Chili-Pork Stew With Hominy

mexican, pork, stews, corn

6 ancho chili peppers
3 negro chili peppers
2 tablespoon canned chipotle chili
1 peppers
1 medium onion, coarsely chopped
4 cloves garlic
1 tablespoon ground coriander
2 teaspoon each ground cumin and
1 cinnamon
3 lb pork shoulder, trimmed of
1 excess fat and cut into
1 1/4 to 2-inch pieces
2 (14-1/4-ounce) cans golden
1 hominy, drained and rinsed
1/4 cup coarsely chopped cilantro
1 salt and pepper, to taste

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. Judy Howle howle@ebicom.net Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle Hot and Spicy Food Editor Suite 101 http://www.suite101.com/topics/page.cfm/462 From: Judy Howle

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU