| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Mexican | Mexican, Soups, Vegetables, Meats | 6 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable Oil |
| 1/2 | lb | Pork; Boneless Shoulder, * |
| 1/2 | c | Onion; Chopped, 1 Medium |
| 30 | oz | Hominy; Drained, 1 cn |
| 1/4 | c | Celery; Chopped |
| 1 | tb | Red Chiles; Ground |
| 1 | ts | Salt |
| 1 1/2 | ts | Oregano Leaves; Dried |
| 1/4 | c | Cilantro; Fresh, Snipped |
| Tortilla Chips | ||
| 1 | Clove Garlic; Finely Chopped | |
| 1/4 | c | Flour; Unbleached |
| 15 | oz | Pinto Beans; Drained, 1 cn |
| 1/4 | c | Carrot; Chopped |
| 1/4 | c | Green Chiles; Chopped |
| 3 | c | Chicken Broth |
| 1/4 | ts | Pepper |
| 1/4 | c | Onion; Chopped, 1 small |
| Lime Wedges |
INSTRUCTIONS
This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. * Pork should be cut into 1/2-inch cubes. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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