Pork & Green Salsa with Cheesy Hominy

Name: Pork & Green Salsa with Cheesy Hominy
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Cuisine: Mexican
Ingredients: 10 arbol chiles, stemmed; 907 grams boneless pork shoulder , cut into 8 pieces; 177 milliliters KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA; 425 grams can chicken broth; 227 grams coarsely-cut white hominy corn (dried), soaked, drained; 3 cloves garlic, unpeeled; 1 larges onion, sliced; 85 grams pork rinds, cut into 8 pieces; 227 grams tomatillos (about 7), husked; 473 milliliters water; 227 grams purslane, cleaned

The recipe Pork & Green Salsa with Cheesy Hominy could satisfy your Mexican craving in around 1 hour and 30 minutes. This recipe makes 30 servings with 66 calories, 9g of protein, and 2g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of water, garlic, tomatillos, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people really liked this hor d'oeuvre. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cook chiles in large skillet 5 min. or until toasted, stirring frequently.

Ingredients you will need

Chili Pepper

Equipment you will use

Frying Pan

Place in blender.

Equipment you will use

Blender

Add garlic, tomatillos and onions to skillet; cook 10 min. or until roasted, stirring frequently. Peel garlic and add to blender with tomatillas and onions; blend until smooth.

Ingredients you will need

Tomatillos

Garlic

Onion

Equipment you will use

Blender

Frying Pan

Cook meat in 6-qt. pressure cooker on medium-high heat 4 min. on each side or until browned on both sides; top with tomatillo sauce. LOCK pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min. or until meat is tender.

Ingredients you will need

Tomatillos

Sauce

Meat

Equipment you will use

Pressure Cooker

Remove from heat.

Let stand 10 min. or until pressure vent drops.

Remove regulator, then lid; stir in purslane. Replace lid.

Ingredients you will need

Purslane

Let stand 5 min. or until purslane is wilted.

Ingredients you will need

Purslane

Meanwhile, bring water, broth and hominy to boil in saucepan; cover. Simmer on low heat 55 min. or until hominy is softened and liquid is absorbed.

Ingredients you will need

Hominy

Broth

Water

Equipment you will use

Sauce Pan

Transfer to serving bowl; top with cheese.

Ingredients you will need

Cheese

Equipment you will use

Bowl

Serve topped with meat mixture and pork rinds.

Ingredients you will need

Pork Rinds

Meat

Equipment

Ingredients

Servings:

arbol chiles, stemmed 907grams

boneless pork shoulder , cut into 8 pieces 177milliliters

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA 425grams

can chicken broth 227grams

coarsely-cut white hominy corn (dried), soaked, drained 3cloves

garlic, unpeeled 1larges

onion, sliced 85grams

pork rinds, cut into 8 pieces 227grams

tomatillos (about 7), husked 473milliliters

water 227grams

purslane, cleaned

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.