Green Chili Pork Stew

By debrcovey

Ingredients

• 2 tablespoons vegetable oil
• 1 pork tenderloin, cut into 1” pieces
• 3 tablespoons good quality tequila
• 1 large onion, diced
• 4 cups tomatillos, diced
• 6 large cloves garlic, minced
• 1/4 cup (4 tablespoons) Chimayo Spice mix OR mixture of
• ground cumin, oregano, coriander, chili powder and thyme
• 2 teaspoons salt
• 6 cups chicken or vegetable stock
• 2 Anaheim chiles, roasted, peeled, seeded and chopped (or two small cans chopped chilies)
• 1 14 ounce can pinto beans
• 1 14 ounce can hominy
• 2-4 tablespoons masa harina
• juice of one lime
• zest of one lime
• sour cream-topping

Preparation

Step 1

Sear pork in oil in a large pot over high heat until browned. Deglaze pan with tequila then add onion, tomatillo, garlic and seasonings. Cook over medium high heat for about 10 minutes, stirring often. Add broth and chiles and bring to a boil. Add beans and hominy. Reduce heat to low and bring to a simmer. Add masa and stir to dissolve. Simmer for about 30 minutes. Add fresh lime juice and zest just before serving. Serve with sour cream.