Pork And Posole Stew – We Love God!

In one sense we must demand the respect of our children as God commands it. But in another sense, we desire that we should earn the respect of our children. How do we do that? We trust them with the appropriate levels of responsibility. We guide, but permit them to make some of their own decisions. We pick them up when they fall. We commit ourselves to their mother. We do what we say. We confess our failures, asking for their forgiveness and admitting we do not have all the answers. We make them a priority with our time. We provide the proper boundaries. We protect them physically, emotionally, socially and spiritually. We show that we believe in them and are pleased to have them as our children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Soups &, Stews	10	Servings

INGREDIENTS

2		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	t	Ground cumin
1 1/2	t	Salt
1/2	t	Dried oregano
1/4	t	Ground red pepper, cayenne
1		Hominy, 29 ounces canned
		rinsed and drained
		Lime wedges
		Radishes
		Fresh cilantro leaves, for
		garnish

INSTRUCTIONS

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. Remove peppers from foil; peel off  skin and
discard. Cut peppers into 1-inch pieces. 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.  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:

“Jesus: more relevant than we could ever comprehend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 552 Calories From Fat: 361 Total Fat: 40g Cholesterol: 153.9mg Sodium: 648.9mg Potassium: 737.4mg Carbohydrates: 3.6g Fiber: 1.5g Sugar: 1.2g Protein: 42.1g