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  • Pork And Hominy Stew

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    Ingredients

    • 1 Tbsp. Plus 2 teaspoon Chili pwdr
    • 1 tsp salt
    • 1/2 tsp Grnd black pepper
    • 2 1/2 lb boneless pork shoulder butt, cut into 2 1/2 inch pcs or possibly boneless
    •     country pork spareribs, cut into 2 inch pcs
    • 3 x bacon slices, minced
    • 1 lrg onion, thinly sliced
    • 1 c. diced smoked ham
    • 1 med carrot, peeled, minced
    • 6 lrg clv garlic, minced
    • 2 x Poblano chilies, seeded, cut into 2 x 1/4 inch strips
    • 2 c. liquid removed canned hominy (from two 15 ounce. cans)
    • 1 c. canned diced tomatoes in juice
    • 1 c. beer
    • 1 c. canned chicken broth
    • 1 tsp Dry marjoram
    • 1/4 c. minced fresh cilantro

    Directions

    1. Mix 1 Tbsp. chili pwdr, salt and pepper in bowl. Rub spice mix all over pork. Saute/fry bacon in heavy large pot over medium heat till crisp, about 5 min. Transfer bacon to paper towels to drain. Working in batches, add in pork to drippings in pot and saute/fry till brown on all sides, about 10 min per batch. Using slotted spoon, transfer pork to bowl.
    2. Reduce heat to medium. Add in onion, ham, carrot and garlic to pot; cover and cook 5 min, stirring occasionally and scraping up browned bits. Add in chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork and remaining 2 teaspoon Chili pwdr and bring to boil. Reduce heat; cover and simmer till pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigeratebacon. Cold stew slightly. Refrigerateuncovered till cool, then cover and keep chilled.)
    3. Simmer stew uncovered till liquid is slightly reduced and thickened, about 10 min. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.
    4. Serve with hot corn bread or possibly spoon over steamed rice. What to drink: Pale ale or possibly Mexican lager or possibly dark ale, such as Bohemia or possibly Negra Modelo.
    5. Serves 4.

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