| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | 6 | Servings | |
INGREDIENTS
| 6 | Ancho chili peppers | |
| 3 | Negro chili peppers | |
| 2 | T | Canned chipotle chili |
| peppers | ||
| 1 | Onion, coarsely chopped | |
| 4 | Cloves garlic | |
| 1 | T | Ground coriander |
| 2 | t | Each ground cumin and |
| cinnamon | ||
| 3 | lb | Pork shoulder, trimmed of |
| excess fat and cut into | ||
| 1-1/4 to 2-inch pieces | ||
| 2 | 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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