Pork and posole stew

Yield: 10 Servings

Measure Ingredient
2 mediums Red peppers
3 pounds Boneless pork shoulder; well trimmed and cut into 1 1/2\" pcs
1 \N Jumbo onion (1#); chopped
4 \N Garlic cloves; minced
3 \N Jalapeno chiles; seeded and minced
1 cup Loosely packed fresh cilantro leaves and stems; chopped
2 teaspoons Ground cumin
1½ teaspoon Salt
½ teaspoon Dried oregano
¼ teaspoon Ground red pepper; (cayenne)
1 can Hominy; (29 ounces) canned, rinsed and drained
\N \N Lime wedges
\N \N Radishes
\N \N Fresh cilantro leaves; for garnish

1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut side down, in broiling pan. Place pan in broiler 5 to 6 inches from source of heat and broil peppers until charred and blistered, about 6 to 8 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Turn oven control to 325F.

2. Remove peppers from foil; peel off skin and discard. Cut peppers into 1-inch pieces.

3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients except hominy and garnishes; stir in 1 cup water, heat to boiling over high heat. Cover Dutch oven and bake 1½ hours or until pork is very tender.

4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover and bake 15 minutes longer or until heated through. Garnish with lime wedges, radishes, and chopped cilantro.

Makes about 10 cups or 10 main-dish servings. Each serving: About 300 calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated), 83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy

Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 23, 1998

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