| 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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