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Author Notes: A traditional Southwest stew I discovered in Sunset Magazine many years ago. I've modified it to suit my tastes, and always think of it when the weather turns cold and autumn winds blow. —Quesyrah
pounds boned pork shoulder/butt, fat-trimmed, diced in 1" chunks
Onion, medium, chopped
garlic cloves, minced
tablespoons New Mexico chili powder
tablespoon Dry oregano
teaspoon Ground black pepper
Cans Hominy (1 lb 13 oz each) yellow or white
ounces Can roasted diced green chilies
quarts Chicken broth (or 14 boullion cubes + 14 c water)
Salt to taste
Optional garnish: sour cream, sliced scallions
- In heavy large pot: combine pork, onion, garlic, New Mexico chili powder oregano, pepper, and 1 cup broth. Bring to boil, cover, and simmer rapidly on medium heat 30 minutes.
- Uncover pan; stir often on medium high until broth evaporates, meat is streaked with brown.
- Add 1 cup broth and stir drippings free.
- Add drained hominy and 8 cups broth, plus roasted canned diced chilies.
- Bring to boil, cover, simmer gently until pork is very tender, and 1.5 hours or more.
- Add another 4-5 cups broth to make a total of about 14 cups. Serve in big bowls with optional garnish.
- If made ahead, cool first, then chill for up to 3 days. Reheat until simmering before serving.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup