Tex-Mex Pork Stew

Title:
Tex-Mex Pork Stew

Yield:
4 Servings

Categories:
Main
Dishes,
Onions,
Stews,
Crockpot




Ingredients:





     1 tb Vegetable oil


   3/4 lb Boneless pork shoulder;


          -well-trimmed (Boston Butt),


          -in 3/4" cubes


     2 lg Onions; coarsely chop/3 c.


     2 tb Minced garlic


     4 c  Chicken broth


     2    Ancho chiles; stems/seeds


          -removed, chiles rinsed,


          -(see note)


     1 ts Dried oregano


     1 cn (15-16 oz) white hominy;


          -canned, (see note) OR corn


          -kernels, drained





----------------------------------TOPPINGS----------------------------------


          Chopped lettuce


          Tomaotoes


          Cilantro


          Sliced radishes


          Lime wedges


          Shredded Monterey Jack


          -cheese





 Heat oil in 3 quart saucepan over Medium-High heat. Add pork and brown on


 all sides, 3-5 minutes. Add onions and garlic and cook about 5 minutes,


 stirring occasionally, until lightly browned.


 


 To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce


 heat, cover and simmer 1 hour or until pork is tender. Add hominy and


 simmer, uncovered, 10 minutes.


 


 To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker


 along with remaining ingredients, except toppings. Cover and cook on High


 4-5 hours or on Low for 8-10 hours.


 


 Using a slotted spoon, skim off and discard any floating chile skin. Pour


 stew into individaul soup bowls, removing any remaining visible chile skin.


 Serve with bowls of toppings.


 


 Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol,


 1,297 mg. sodium


 


 Exchanges: 1 1/2 starch, 2 vegetable, 2 medium-fat meat, 1 fat


 


 NOTES : Note: look for ancho chiles in produce sections. Ancho chiles are


 not-too-hot reddish brown dried chiles. They begin life as dark-green


 poblano chiles, the kind usually stuffed to make Chiles Rellenos. Hominy is


 dried corn from which the hull and germ have been removed. It's available


 canned, ready-to-eat or dired, (which has to be reconstituted. When dried,


 hominy is ground and called hominy grits or just grits. and us usually


 cooked with milk or water for breakfast or as a side dish.


 Recipe by: Woman's Day magazine, 10/7/97


 


 Posted to MC-Recipe Digest V1 #992 by Roberta Banghart


 
on Jan 08, 1998