Recipe - Tex-Mex Pork Stew

1 tablespoon Vegetable oil
Three fourths pound Boneless pork shoulder;
welltrimmed (Boston Butt),
in 3/4" cubes
2 lg Onions; coarsely chop/3 c.
2 tablespoon Minced garlic
4 cup Chicken broth
2 Ancho chiles; stems/seeds
removed, chiles rinsed,
(see note)
1 teaspoon Dried oregano
1 cn (1516 oz) white hominy;
canned, (see note) OR corn
kernels, drained

TOPPINGS
Chopped lettuce
Tomaotoes
Cilantro
Sliced radishes
Lime wedges
Shredded Monterey Jack
cheese

Heat oil in 3 quart saucepan over MediumHigh heat. Add pork and brown on
all sides, 35 minutes. Add onions and garlic and cook about 5 minutes,
stirring occasionally, until lightly browned.

To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce
heat, cover and simmer 1 hour or until pork is tender. Add hominy and
simmer, uncovered, 10 minutes.

To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker
along with remaining ingredients, except toppings. Cover and cook on High
45 hours or on Low for 810 hours.

Using a slotted spoon, skim off and discard any floating chile skin. Pour
stew into individaul soup bowls, removing any remaining visible chile skin.
Serve with bowls of toppings.

Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol,
1,297 mg. sodium

Exchanges: 1 One half starch, 2 vegetable, 2 mediumfat meat, 1 fat

NOTES : Note: look for ancho chiles in produce sections. Ancho chiles are
nottoohot reddish brown dried chiles. They begin life as darkgreen
poblano chiles, the kind usually stuffed to make Chiles Rellenos. Hominy is
dried corn from which the hull and germ have been removed. It's available
canned, readytoeat or dired, (which has to be reconstituted. When dried,
hominy is ground and called hominy grits or just grits. and us usually
cooked with milk or water for breakfast or as a side dish.
Recipe by: Woman's Day magazine, 10/7/97

Posted to MCRecipe Digest V1 #992 by Roberta Banghart
bobbi744@sojourn.com on Jan 08, 1998