It's time to take our taste buds on a vacation to the rich flavors of Mexico. This spicy, savory stew is a combination of herbs, chilies, seared pork shoulder, and tender bits of hominy, with flavors so bold you might want to revisit this tasty destination over and over again.
1. Toast the dried peppers in a small skillet over medium-low heat, cooking on each side for a few seconds until fragrant. Place in a large mixing bowl, cover with 2 cups boiling water and set aside to soak for 30 minutes.
2. Heat oil in a large pot over medium heat and cook pork until seared and browned on all sides, 5-8 minutes. Add hominy, onion, garlic, oregano, cumin, ½ tsp sea salt, black pepper, bay leaves, ginger, and chicken broth. Bring to a boil and simmer for 15 minutes.
3. Remove onion and garlic from the pot. Then add to a blender with the soaked peppers, ¼ tsp sea salt, and water used to soak the pepper. Blend until smooth.
4. Add pepper sauce to the pot with the pork and stir to combine. Cover and simmer for 90 minutes, or until the pork is tender and starting to fall apart.
5. Remove bay leaves and ginger. Serve warm with avocado, radishes, cilantro, and queso fresco.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 42 | ||
Calories from Fat: 9 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.5mg | 20 % | |
Potassium 258.7mg | 7 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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