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