Exican Chili Pork Stew With Hominy
- 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
- 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.
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