 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
|
Ingredients:
1-2 bay leaves |
1/2 teaspoon(s) black pepper |
1 can(s) el pato jalapeno salsa |
1 can(s) las palmas red chile sauce (29oz) |
2.5 pound(s) lean pork stew meat |
2 clove(s) minced garlic (from jar) |
2 tablespoon(s) olive oil |
2 teaspoon(s) salt |
2 teaspoon(s) spice hunter mexican seasoning blend |
1 can(s) teasdale yellow hominy (108 oz) |
4 cup(s) water |
1 carton(s) wolfgang puck chicken stock |
Directions:
1. In a large non-stick stock pot, heat oil over medium heat, add garlic and saute for 1-2 minutes (taking care not to scorch it). Add pork, salt, pepper, and seasoning, stir until pork is evenly coated, and brown pork in pan so that at least a couple sides of each piece get a little browning.
2. Add chicken stock, 2 cups of water (or to cover meat), and bay leaves. Bring to boil, cook for 5 minutes, cover and simmer a minimum of 30-45 minutes or until meat is almost fork tender.
3. Add red chile sauce, jalapeno salsa (use less if you don't want it as spicy), and remaining 2 cups of water. Add hominy. Stir and add additional salt to taste. Bring to boil again, cook for 5 minutes, and then reduce heat, cover, and simmer again for a minimum of 30-45 minutes. Ready to serve.
4. Note: if you don't have access to Spice Hunter products, you can make the same spice blend with equal parts of dried garlic flakes, onion flakes, basil, cumin, oregano, cilantro, and red pepper).
|
|