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Pork and Posole Stew

MyCookbook Recipe Database
MyCookbook Member: enote
Recipe Category: Pork
Recipe Preparation Level: moderate
    1 Tbsp. olive oil
    3 lbs. boneless pork shoulder blade roast (fresh pork butt0, well-trimmed and cut into 2 in. chuncks
    1/2 (7 oz.) jar roasted red peppers, drained
    1/4 tsp. ground red pepper (cayenne)
    2 large onions, chopped
    4 garlic cloves, crushed
    2 jalapeno chilie, seeded and minced
    1 can (14 1/2 oz.) whole tomatoes in juice
    1 1/2 tsp. salt
    1 tsp. dried oregano
    1/4 tsp. coarely ground black pepper
    1 can (29 oz. hominy, rinsed and drained
    sliced radishes, cilantro leaves, and diced avocado for garnish

    In nonstick 5 or 6 qt. saucepan or Dutch oven, heat 1 tsp. olive oil over medium-high heat until very hot. Add 1/3 of pork chunks and cook until browned on all sides, about 8 min., stirring often. With slotted spoon, transfer pork to bowl. Repeat with remaining pork, using 1 tsp. olive oil per batch; set aside.
    Meanwhile, place roasted red peppers in blender along with ground red pepper; blend until pureed.
    To same saucepanb, add oniobns, garlic, and jalapenos, and cook until vegetables are tender, about 10 min., stirring occasionally.
    Return pork to saucepan. Add tomatoes with their juices, salt, oregano, black pepper, pureeed-red pepper mixture, and 1 cup water; heat to boiling over medium high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 1 hour 30 minutes or until meat is fork-tender, stirring occasionally.
    Stir in hominy; cover and cook 15 min. longer or until heated through. Garnish each serving with radishes, cilantro and avocado.

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