Exican Chili Pork Stew With Hominy

Directions

1. Spice up your stew with these recipes from the San Fran Examiner:
2. 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.
3. 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.
4. 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.
5. 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.