| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Soups &, Stews | 10 | Servings |
INGREDIENTS
| 2 | md | Red peppers |
| 3 | lb | Boneless pork shoulder; well trimmed and cut into 1 1/2" pcs |
| 1 | Jumbo onion (1#); chopped | |
| 4 | Garlic cloves; minced | |
| 3 | Jalapeno chiles; seeded and minced | |
| 1 | c | Loosely packed fresh cilantro leaves and stems; chopped |
| 2 | ts | Ground cumin |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Ground red pepper; (cayenne) |
| 1 | cn | Hominy; (29 ounces) canned, rinsed and drained |
| Lime wedges | ||
| Radishes | ||
| Fresh cilantro leaves; for garnish |
INSTRUCTIONS
1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut side down, in broiling pan. Place pan in broiler 5 to 6 inches from source of heat and broil peppers until charred and blistered, about 6 to 8 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Turn oven control to 325F. 2. Remove peppers from foil; peel off skin and discard. Cut peppers into 1-inch pieces. 3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients except hominy and garnishes; stir in 1 cup water, heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender. 4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover and bake 15 minutes longer or until heated through. Garnish with lime wedges, radishes, and chopped cilantro. Makes about 10 cups or 10 main-dish servings. Each serving: About 300 calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated), 83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23, 1998
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”