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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Most Americans (unless they're lucky) aren't familiar with this wonderful Mexican dish, since it's eaten more in Central and Southern Mexico. Moreover, hominy (unless you're from the South and know about grits, but that's quite different) is likely to be unfamiliar to most American palates. This simple version with comparatively few ingredients is a nice introduction to this delightful stew. If you can't find Anaheim peppers (our supermarket carries them sporadically), you can substitute Cubanelles and then add more cayenne. Ingredients:
2 (15 ounce) cans hominy |
1 lb anaheim chili |
1 1/2 lbs pork |
1 tablespoon flour |
2 (14 ounce) cans chicken broth |
1 lime, juice of |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bunch cilantro, chopped |
cayenne, to taste |
thinly-sliced radish, for garnish |
Directions:
1. Remove stems, seeds and peelings of the chile verde and cut them into striations.
2. Cube the pork and brown in a little oil in an iron skillet.
3. Add a sprinkle of white flour, add the striations of chile verde, and simmer for a short while.
4. Transfer all the ingredients into a pot and add broth and seasonings and simmer until the pepper is pretty much dissolved.
5. Add the hominy and cilantro and simmer for another 20 minutes or so.
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