Name: Exican Chili-Pork Stew with Hominy
Ingredients: 6 Ancho chili peppers; 3 Negro chili peppers; 2 tb Canned chipotle chili peppers; 1 md Onion; coarsely chopped; 4 Cloves garlic; 1 tb Ground coriander; 2 ts Each ground cumin and cinnamon; 3 lb Pork shoulder; trimmed of excess fat and cut into 1-1/4 to 2-inch pieces; 2 cn (14-1/4-ounce) golden hominy, drained and rinsed; 1/4 c Coarsely chopped cilantro; Salt and pepper; to taste

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CATEGORY	CUISINE	TAG	YIELD
Meats	American		6	Servings

INGREDIENTS

6		Ancho chili peppers
3		Negro chili peppers
2	tb	Canned chipotle chili peppers
1	md	Onion; coarsely chopped
4		Cloves garlic
1	tb	Ground coriander
2	ts	Each ground cumin and cinnamon
3	lb	Pork shoulder; trimmed of excess fat and cut into 1-1/4 to 2-inch pieces
2	cn	(14-1/4-ounce) golden hominy, drained and rinsed
1/4	c	Coarsely chopped cilantro
		Salt and pepper; to taste

INSTRUCTIONS

Spice up your stew with these recipes from the San Fran Examiner:
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.
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.
Posted to CHILE-HEADS DIGEST V4 #165 by Judy Howle <howle@ebicom.net> on
Oct 18, 1997

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