Recipe - Exican Chili-Pork Stew With Hominy

6 Ancho chili peppers
3 Negro chili peppers
2 tablespoon Canned chipotle chili
peppers
1 md Onion; coarsely chopped
4 Cloves garlic
1 tablespoon Ground coriander
2 teaspoon Each ground cumin and
cinnamon
3 pound Pork shoulder; trimmed of
excess fat and cut into
1One fourth to 2inch pieces
2 cn (141/4ounce) golden
hominy, drained and rinsed
One fourth cup Coarsely chopped cilantro
Salt and pepper; to taste

Spice up your stew with these recipes from the San Fran Examiner:

You can find dried chili peppers, canned chipotle and hominy in any Latin
American market, and most wellstocked grocery stores. Serve this robust,
deeply flavored stew over rice or in shallow bowls with warm corn
tortillas.

Soak the ancho and negro chili peppers in 6 cups of cold water until soft
and pliable. Remove the stems and seeds and discard. Strain the soaking
liquid and set aside. Place the chilies in a blender, along with the
chipotle chili pepper, onion, garlic, spices, and 1One fourth cups of the soaking
liquid. Puree until smooth.

In a large saute pan, cook the pork in batches over high heat until browned
on all sides. Transfer to a heavybottomed pot large enough to accommodate
all the ingredients.

To the pork add the pureed chili pepper mixture and the remaining soaking
liquid, plus 4 cups of fresh water. (For a richer flavor, you may
substitute canned chicken broth for all or half of the fresh water.) Bring
to a boil over high heat. Reduce the heat to moderate and simmer 11/4
hours, stirring occasionally, until the pork is tender. Add the hominy and
cook 10 minutes, stirring occasionally. Add the cilantro, mix well and
season with salt and pepper.
Posted to CHILEHEADS DIGEST V4 #165 by Judy Howle howle@ebicom.net on
Oct 18, 1997