| 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
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