INGREDIENTS

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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