With all the cold weather we've been having, we figured we'd share a recipe we recently came across. It's Pork and Hominy Stew, and it really goes well in cold and rainy weather.
This actually goes with the Jalapeño Corn Bread recipe Yvie brought to you recently.
I didn't get a great shot of the stew at the end, so here's what it looks like.
First the video, then a few things.* Yvie doesn't really like soups and stews, hence the no tasting at the end.
* She had said the hominy was undrained but I edited it out, so that's why she said something about the tomotoes being undrained.
* I initially forgot the cumin, hence the "I think" remark. My bad. Oops.
* Here's the recipe, which I got from Cooking Light.
2 tablespoons chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2 inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper (we used a poblano pepper)
1 tablespoon minced garlic
2 1/2 cups chicken broth
1 (28-0z) can hominy, drained
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1. Combine first five ingredients in large bowl; set aside 1 1/2 teaspoons spice mixture. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat two teaspoons oil in large Dutch oven over medium-high heat. Add pork mixture to pan; cook five minutes or until browned, stirring occasionally; Remove pork from pan; set aside.
3. Add remaining 1 teaspoon oil in to pan. Add onion, pepper and garlic; saute five minutes or until tender, stirring occasionally. Add reserved 1 1/2 teaspoon spice mixture, broth, hominy and tomatoes. Bring to boil. Partially cover, reduce heat and simmer 25 minutes.
