This recipe is from Southwest: The Beautiful Cookbook.
Ingredients
- 1-1/2 cups (8 oz/250 g) dried hominy, soaked overnight in water and drained, or two 16-oz/500-g cans hominy, rinsed and drained (about 3 cups)
- 1-1/2 lb (750g) lean boneless pork, cut into 1/2-in (5-cm) cubes
- 2 dried New Mexico red chilies, stems and seeds removed, torn into pieces
- 2 cups (10 oz/315 g) finely chopped onions
- 3 garlic cloves, minced
- 2 teaspoons minced fresh oregano, or 1 teaspoon dried oregano
- 1 teaspoon cumin seed, crushed
- 6 cups (48 fl oz/1.5 L) water or more as needed
- salt to taste
- Red Chili Sauce (recipe on page 195) or cored, seeded, and minced jalapeño chilies for garnish
Instructions
In a large pot, combine all the ingredients except the salt and the red chili sauce or jalapeños. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, for 2-3 hours, or until the meat is tender and the hominy kernels have burst and are swelled and tender. The stew should have plenty of liquid, so add more water if necessary throughout the cooking time.