Winter E-Book - Flipbook - Page 30
hatch green chile & pork stew (cont.)
Pork Stew (continued)
1. Heat 1 tablespoon olive oil in a large stock pot or Dutch oven
over medium-high heat. Season pork with salt and pepper. Add
half the pork and cook, browning on all sides, about 5 minutes.
2. Transfer to a plate lined with a paper towel to absorb excess
oil. Add the second half of pork, following the same routine.
After the pork is cooked, discard any remaining fat from the
pot.
3. Heat 1 teaspoon oil in the same pot with pork over medium
heat then add onion, pepper. and garlic. Stir occasionally and
cook about 8 minutes, or until peppers are softened and onion
translucent.
4. Add pork back to the pot. Add cumin, coriander, oregano,
chicken stock, tomatoes, and hatch green chile mixture. Stir
and cover pot, reduce heat to medium-low, and allow to
simmer about 45 minutes, until pork is tender.
5. Increase heat to medium-high and bring to a slow boil. Add
hominy, sprinkle masa flour and stir to combine.
6. Continue to cook uncovered, stirring occasionally, until sauce
is slightly thickened, about 30 minutes.
fun foodie fact:
The Hatch Green Chile is grown in the namely specific
region, called the Hatch Valley, in New Mexico.
26