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
Ingredients
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3-3.5 pounds
boned pork shoulder/butt, fat-trimmed, diced in 1" chunks
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1
Onion, medium, chopped
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8
garlic cloves, minced
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2 tablespoons
New Mexico chili powder
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1 tablespoon
Dry oregano
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1 teaspoon
Ground black pepper
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2
Cans Hominy (1 lb 13 oz each) yellow or white
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7 ounces
Can roasted diced green chilies
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3 quarts
Chicken broth (or 14 boullion cubes + 14 c water)
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Salt to taste
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Optional garnish: sour cream, sliced scallions
Directions
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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.
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Uncover pan; stir often on medium high until broth evaporates, meat is streaked with brown.
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Add 1 cup broth and stir drippings free.
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Add drained hominy and 8 cups broth, plus roasted canned diced chilies.
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Bring to boil, cover, simmer gently until pork is very tender, and 1.5 hours or more.
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Add another 4-5 cups broth to make a total of about 14 cups. Serve in big bowls with optional garnish.
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If made ahead, cool first, then chill for up to 3 days. Reheat until simmering before serving.
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