Pork and Hominy Stew

Name: Pork and Hominy Stew
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 43 grams dried ancho chiles (2 to 4), wiped clean; 5 whole black peppercorns; 57 grams dried guajillo or New Mexico chiles (6 to 9), wiped clean; 28 grams bunch cilantro; 26 garlic cloves (about 1 1/2 heads), peeled, divided; 1 kilograms hominy (also called pozole), rinsed and drained; 28 grams bunch mint; 1 teaspoon dried oregano (preferably Mexican); 2 kilograms country-style pork ribs (not lean); 2 Tbsps vegetable oil; 2 liters water; 227 grams white onion, quartered, plus 1/2 cup, chopped

Pork and Hominy Stew is a gluten free and dairy free main course. This recipe serves 10. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 499 calories, 38g of protein, and 26g of fat. Autumn will be even more special with this recipe. A mixture of ancho chiles, garlic cloves, hominy, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Tie together mint and cilantro with kitchen string.

Ingredients you will need

Cilantro

Mint

Equipment you will use

Kitchen Twine

Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer.

Ingredients you will need

Water

Pork

Equipment you will use

Pot

Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.

Ingredients you will need

Whole Garlic Cloves

Peppercorns

Cilantro

Oregano

Broth

Herbs

Onion

Mint

Pork

Salt

Equipment you will use

Sieve

Bowl

Pot

Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids).

Ingredients you will need

Garlic

Broth

Onion

Equipment you will use

Blender

Add purée to broth. Discard bones and coarsely shred pork into broth.

Ingredients you will need

Broth

Pork

Meanwhile, slit chiles lengthwise, then stem and seed.

Ingredients you will need

Chili Pepper

Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.

Ingredients you will need

Whole Garlic Cloves

Chili Pepper

Clove

Onion

Salt

Equipment you will use

Blender

Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.

Ingredients you will need

Chili Paste