Pork And Hominy Stew Recipe
Ingredients
| Onion | 1 Large, chopped | |
| 1/2 cup packed fresh cilantro leaves | ||
| Water | 1/2 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), peeled | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| 1 1/2 pounds boneless pork loin, trimmed and cut into 1-inch pieces | ||
| Salt | 3/4 Teaspoon | |
| 3 carrots, cut into 1-inch pieces | ||
| Sodium chicken broth | 1 Can (10oz) | |
| Hominy | 1 Can (10oz), drained, rinsed | |
Directions
1. Puree the onion, cilantro, water, garlic, oregano, and cumin in a blender; set aside.
2. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the pork and 1/2 teaspoon of the salt; cook, stirring occasionally, until browned, about 4 minutes. Add the carrots and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the reserved onion mixture and the broth; bring to a boil. Reduce the heat and simmer, partially covered, until pork and carrots are fork-tender, about 30 minutes. Stir in the hominy and the remaining 1/4 teaspoon salt; cook until heated through, about 2 minutes.
2. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the pork and 1/2 teaspoon of the salt; cook, stirring occasionally, until browned, about 4 minutes. Add the carrots and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the reserved onion mixture and the broth; bring to a boil. Reduce the heat and simmer, partially covered, until pork and carrots are fork-tender, about 30 minutes. Stir in the hominy and the remaining 1/4 teaspoon salt; cook until heated through, about 2 minutes.
Chef
