| 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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