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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. This recipe requires a simple prep. | 2. Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. | 3. I boil my ancho chilies in a separate small pot for the garnish part(read below). | 4. Now you are ready to cook. | 5. Place the meat in a large saucepan and just cover with lightly salted water. | 6. Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano. | 7. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. | 8. Remove meat and broth, reserving both. | 9. Saute the remaining chopped onion and garlic in oil until translucent. | 10. Add the remaining spices, stir for a minute. | 11. Cut the reserved pork into 1 inch cubes and add to the pan. | 12. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional). | 13. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. | 14. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. | 15. Degrease the stew, taste for salt, and serve in soup bowls. | 16. This is a delicious recipe and well worth the effort to make. | 17. Garnishes that are always served with are: | 18. lots of lime/lemon wedges. | 19. sliced radishes. | 20. chopped cilantro. | 21. Shredded cabbage(not red). | 22. fresh/ packaged fried corn tortillas. | 23. When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1 1/2	1/2		863.602	0.0	153.2723	23.1201
garlic clove	2		peeled	-	-	-	-
cumin powder	1	tablespoon		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
salt	1	tablespoon		-	-	-	-
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
white hominy	4	cups	canned drained rinsed	475.2	94.116	9.767999999999999	5.808
pork broth	3 -5	cups		-	-	-	-
green chili	1	cup	canned diced	60.0	14.19	3.0	0.3
salt				-	-	-	-
jalapeno	2		chopped	3.2625	0.7312	0.1024	0.0416
ancho chilies	3		seeded stemmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.