INGREDIENTS

INSTRUCTIONS

TOPPINGS
Heat oil in 3 quart saucepan over Medium-High heat. Add pork and brown on
all sides, 3-5 minutes. Add onions and garlic and cook about 5 minutes,
stirring occasionally, until lightly browned.
To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce
heat, cover and simmer 1 hour or until pork is tender. Add hominy and
simmer, uncovered, 10 minutes.
To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker
along with remaining ingredients, except toppings. Cover and cook on High
4-5 hours or on Low for 8-10 hours.
Using a slotted spoon, skim off and discard any floating chile skin. Pour
stew into individaul soup bowls, removing any remaining visible chile skin.
Serve with bowls of toppings.
Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol,
1,297 mg. sodium
Exchanges: 1 1/2 starch, 2 vegetable, 2 medium-fat meat, 1 fat
NOTES : Note: look for ancho chiles in produce sections. Ancho chiles are
not-too-hot reddish brown dried chiles. They begin life as dark-green
poblano chiles, the kind usually stuffed to make Chiles Rellenos. Hominy is
dried corn from which the hull and germ have been removed. It's available
canned, ready-to-eat or dired, (which has to be reconstituted. When dried,
hominy is ground and called hominy grits or just grits. and us usually
cooked with milk or water for breakfast or as a side dish.
Recipe by: Woman's Day magazine, 10/7/97
Posted to MC-Recipe Digest V1 #992 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 08, 1998

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