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Mexican Chile-Pork Stew with Hominy
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    Mexican Chile-Pork Stew with Hominy

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

    6 servings

    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.

    From: Judy Howle
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Sat, 18 Oct 1997

    *BACK TO PORK*







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