Community Cookbook
I originally had this stew at a restaurant in downtown Santa Fe. I chose it because it was a tantalizing mix of some of my favorite New Mexican flavors: hominy, pork, potatoes and, of course, green chile. After one bite my tongue was on fire - this restaurant is famous for their spicy food! Yet at home I couldn't stop thinking about it. Here's my version. The same authentic New Mexican ingredients, minus the extreme heat.
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Ingredients:
1 lb pork shoulder, cut into bite size pieces
2 tsp olive oil
1 onion, diced
2 cloves of garlic, chopped
1/2 tsp ground coriander
2 1/2 cups chicken broth
1 large russet potato, cut the same size as the pork
1 cup diced fire-roasted Hatch green chiles (or to tone down the heat, use canned diced green chiles)
1 (29oz, 822g) can Mexican style hominy, drained and rinsed
1 red Fresno chili pepper, seeded and minced
a large handful of fresh cilantro leaves, chopped
a few drops of fresh squeezed lime juice - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4 - 6
- Cuisine: Central/South American - Mexican
- Cooking method: Braise
- Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol
- Just right for...: Comfort food, One-pot meal, Fall favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 90-120 minutes
- Serving suggestions: Serve with homemade corn toritlla chips (see blog post for recipe.)
Published in
Soups & Stews
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