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STEPS
INGREDIENTS

See supply tab

See supply tab

Dice onions, green and red bell pepper, chile peppers

Dice onions, green and red bell pepper, chile peppers

Add 1 tablespoon oil to large Dutch oven over medium high heat

Add 1 tablespoon oil to large Dutch oven over medium high heat

Sprinkle pork with 1 teaspoon salt

Sprinkle pork with 1 teaspoon salt

Cook the pork until brown

Cook the pork until brown

Transfer pork to a dish. Disgard fat from the pot.

Transfer pork to a dish. Disgard fat from the pot.

Add onion, green and red bell peppers, chile, minced garlic

Add onion, green and red bell peppers, chile, minced garlic

Add pork to pot. Stir occasionally, until softened, about 7 minutes

Add pork to pot. Stir occasionally, until softened, about 7 minutes

Add chicken broth; cover and bring to a boil. Stir the stew and reduce heat to medium low; simmer, covered, until the pork is tender about 30 minutes.

Add chicken broth; cover and bring to a boil. Stir the stew and reduce heat to medium low; simmer, covered, until the pork is tender about 30 minutes.

Simmer

Simmer

Add diced potatoes and hominy

Add diced potatoes and hominy

Add half cilantro and I teaspoon salt

Add half cilantro and I teaspoon salt

Add water to cover potatoes  Whisk cornstarch with 1/4 cup of water in bowl until smooth. Stir into the stew along with the remaining cilantro, continue cooking, until the liquid thickens, about 5min

Add water to cover potatoes Whisk cornstarch with 1/4 cup of water in bowl until smooth. Stir into the stew along with the remaining cilantro, continue cooking, until the liquid thickens, about 5min

Eat and enjoy with tortillas or crackers.

  • 2 tablespoon Vegetable oil
  • 3 pounds boneless pork shoulder, diced
  • 1 large white onion, diced
  • 1-1/2 cups diced Hatch or Anaheim chile peppers
  • 1 Small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 pound potatoes, peeled and diced
  • 2 15-oz cans white hominy, drained and rinsed
  • 1 large bunch cilantro, chopped
  • 2 tablespoon cornstarch
  • Flour tortillas or crackers