Pork and hominy stew Recipe

1
120 mins

Ingredients

Extra-Virgin Olive oil
2 pounds Pork Shoulder (large diced)
2 pounds Pumpkin (peeled/seeded, large diced)
2 Poblanos (sliced in to rings)
1 Yellow Onion (sliced)
4 Tomatillos (peeled and quartered)
1 cup Cilantro Leaves (plus more)
6 cups Chicken Stock
3 Cloves Garlic (sliced)
Hot Sauce (optional)
15 ounces Hominy (canned, drained)
Kosher Salt and Freshly Ground Black Pepper

Preparation

Step 1

Season Pork with Salt and Freshly Ground Black Pepper. Preheat a heavy-bottomed pot over medium-high heat. Add a drizzle of Olive Oil and deeply brown the meat on all sides. Add the Pumpkin, Poblanos and Onion to the pot and season with Salt and Pepper. Cook until the Vegetables begin to caramelize, about 5-7 minutes.
Meanwhile, puree the Tomatillos, Cilantro, Chicken Stock and Garlic in a blender. Add to the Tomatillo-Stock liquid to the pot with the Browned Meat and Vegetables. Cover and bring to a simmer. Cook for 2 hours, until the Pork is tender and all of the flavors meld. Stir in the drained Hominy. Season to taste with Salt and Pepper. Garnish with more Cilantro Leaves and some Hot Sauce if desired.