Description
Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.
Ingredients
- ½ pound green chile peppers, sliced in half lengthwise and seeded
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 tablespoons minced garlic
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 (29 ounce) can white hominy, drained
- 1 (29 ounce) can yellow hominy, drained
- 3 cups chicken broth
- 1 ½ cups water
- ¼ cup ground cumin
- ¼ cup chili powder
- 3 tablespoons salt
- 1 teaspoon ground black pepper
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Place the peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered
- 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool
- about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant
- 5 to 10 minutes.
- Stir pork into onion and garlic; cook and stir until pork is browned
- 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant
- 5 minutes.
- Pour white hominy
- yellow hominy
- chicken broth
- water
- cumin
- chili powder
- salt
- and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender
- at least 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 10 mins
Servings: 8