Free Recipe Pork and Posole Stew
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Pork and Posole Stew Recipe
2 md Red peppers
3 lb Boneless pork shoulder; well
-trimmed and cut into 1 1/2
-pcs
1 Jumbo onion (1#); chopped
4 Garlic cloves; minced
3 Jalapeno chiles; seeded and
-minced
1 c Loosely packed fresh
-cilantro leaves and stems;
-chopped
2 ts Ground cumin
1-1/2 ts Salt
1/2 ts Dried oregano
1/4 ts Ground red pepper; (cayenne)
1 cn Hominy; (29 ounces) canned,
-rinsed and drained
Lime wedges
Radishes
Fresh cilantro leaves; for
-garnish
Pork and Posole Stew Preparation
1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut side down, in broiling pan. Place pan in broiler 5 to 6 inches from source of heat and broil peppers until charred and blistered, about 6 to 8 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Turn oven control to 325F. 2. Remove peppers from foil; peel off skin and discard. Cut peppers into 1-inch pieces. 3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients except hominy and garnishes; stir in 1 cup water, heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender. 4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover and bake 15 minutes longer or until heated through. Garnish with lime wedges, radishes, and chopped cilantro. Makes about 10 cups or 10 main-dish servings. Each serving: About 300 calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated), 83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23, 1998
Cooking Temperature:
Recipe Serves: 10
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