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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoon(s) vegetable oil |
3 pound(s) boneless pork shoulder diced |
kosher salt |
1 large white onion diced |
1 1/2 cup(s) hatch or anaheim chili peppers diced |
1 small green bell pepper diced |
1 small red bell pepper diced |
4 clove(s) garlic minced |
4 cup(s) low-sodium chicken broth |
1 pound(s) yokon gold potatoes peeled & diced |
2-15oz can(s) white hominy drained & rinsed |
1 bunch(es) cilantro leaves chopped |
2 tablespoon(s) cornstarch |
flour tortillas warmed, for serving |
Directions:
1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with teaspoon salt. Working in batches, cook the pork, stirring, until browned,, about 5 minutes. Transfer to a plate and discard the fat from the pot.
2. Heat the remaining 1 tablespoon oil in the pot. Add the onion, chili peppers, bell peppers and garlid and cook, stiring occasionally, until softened, about 7 minutes. Return the pork to the pot aling with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
3. Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, sitrrinf occasionall, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
4. Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with remaining cilantro and continue cooking, sitrring occasionally, until the liquid thickens, about 5 more minutes. Serve with flout tortilas.
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