Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable Oil |
| 1 each | Clove Garlic; Finely Chopped |
| ½ pounds | Pork; Boneless Shoulder, * |
| ¼ cup | Flour; Unbleached |
| ½ cup | Onion; Chopped, 1 Medium |
| 15 ounces | Pinto Beans; Drained, 1 cn |
| 30 ounces | Hominy; Drained, 1 cn |
| ¼ cup | Carrot; Chopped |
| ¼ cup | Celery; Chopped |
| ¼ cup | Green Chiles; Chopped |
| 1 tablespoon | Red Chiles; Ground |
| 3 cups | Chicken Broth |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1½ teaspoon | Oregano Leaves; Dried |
| ¼ cup | Onion; Chopped, 1 small |
| ¼ cup | Cilantro; Fresh, Snipped |
| 1 x | Lime Wedges |
| 1 x | Tortilla Chips |
This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork.
~------------------------------------------------------ ~----------------- * Pork should be cut into ½-inch cubes.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir ½ Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth.
Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat.
Cover and simmer 30 minutes. Sprinkle with oregano, ¼ cup of onion and the cilantro. Serve with lime wedges and tortilla chips.