Pork and Hominy Stew
- 1 tablespoon plus 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
- 3 bacon slices, chopped
- 1 large onion, thinly sliced
- 1 cup diced smoked ham
- 1 medium carrot, peeled, chopped
- 6 large garlic cloves, chopped
- 2 poblano chilies
- 2 cups drained canned hominy (from two 15-ounce cans)
- 1 cup canned diced tomatoes in juice
- 1 cup beer
- 1 cup canned low-salt chicken broth
- 1 teaspoon dried marjoram
- 1/4 cup chopped fresh cilantro
- Produce
- Carrot, medium (1)
- Cilantro, fresh (1/4 cup)
- Hominy, canned (2 cups)
- Marjoram, dried (1 teaspoon)
- Onion, large (1)
- Poblano chilies (2)
- Tomatoes in, canned juice (1 cup)
- Meat
- Bacon, slices (3)
- Ham, smoked (1 cup)
- Pork shoulder butt, boneless (2 1/2 pounds)
- Canned Goods
- Chicken broth, canned low-salt (1 cup)
- Cooking & Baking
- Black pepper, ground (1/2 teaspoon)
- Chili powder (1 2/3 tablespoon)
- Garlic cloves, large (6)
- Salt (1 teaspoon)
- Beer, Wine & Liquor
- Beer (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2002 (11 years ago).
1 person saved this recipe.
