| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main course, Mexican, Pork & ham, Soups & ste | 6 | Servings |
INGREDIENTS
| 5 | c | Water |
| 4 | Dried ancho chilies | |
| 2 | T | Extra virgin olive oil |
| 3 | lb | Pork tenderloin, cut in 1 |
| 1/2" cubes | ||
| 4 | c | Hominy, 2 cans drained and |
| rinsed | ||
| 4 | Garlic cloves, minced | |
| 1 1/2 | t | Ground cumin |
| 1 1/2 | t | Dried oregano |
| 2 1/2 | t | Salt |
| 1 | Red onion, julienned | |
| Chopped cilantro, for | ||
| accompaniment |
INSTRUCTIONS
Boil 1 cup of water. Put the chilies in a bowl, cover with the boiling water, and soak 20 minutes. Reserve the soaking liquid. Stem and seed the chilies. In a blender or food processor, pure them with the reserved soaking liquid. In a large pot, heat the oil over moderately high heat. Add about a third of the pork. Brown well on all sides, about 8 minutes, and remove. Brown the remaining meat in 2 more batches, adding oil if needed. Return the pork to the pot with any accumulated juice. Stir in the chili pure, the hominy, and remaining quart of water, garlic, cumin, oregano and salt. Bring to a simmer over moderately high heat; reduce the heat and cook at a bare simmer, partially covered, until meat is falling apart tender, about 3 hours. Serve topped with the red onion and cilantro leaves. Per serving: 435 Calories; 14g Fat (29% calories from fat); 51g Protein; 26g Carbohydrate; 148mg Cholesterol; 1240mg Sodium Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #509 by Ron West <[email protected]> on Jan 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 829
Calories From Fat: 180
Total Fat: 20g
Cholesterol: 213.2mg
Sodium: 1123.6mg
Potassium: 1183.1mg
Carbohydrates: 85g
Fiber: 5.4g
Sugar: 1.1g
Protein: 77g