| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Main course, Mexican, Pork & ham, Soups & ste |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Water |
| 4 |
|
Dried ancho chilies |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
lb |
Pork tenderloin; cut in 1 1/2" cubes |
| 4 |
c |
Hominy; 2 cans, drained and rinsed |
| 4 |
lg |
Garlic cloves; minced |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Dried oregano |
| 2 1/2 |
ts |
Salt |
| 1 |
sm |
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, pur.e 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 pur.e, 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 <ronwest@bigfoot.net> on
Jan 16, 1998
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