- 1 1/2 lbs pork shoulder
- 2 garlic cloves, peeled
- 1 tablespoon cumin powder
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 2 tablespoons california chili powder
- 1 tablespoon salt
- 1/4 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed
- 3 -5 cups pork broth, from cooking pork shoulder
- 1 cup canned diced green chilis (optional)
- 2 whole fresh jalapenos, chopped (optional)
- 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
Prep Time: 15 mins
Total Time: 1 1/2 hrs
- 1 This recipe requires a simple prep.
- 2 Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- 3 I boil my ancho chilies in a separate small pot for the garnish part(read below).
- 4 Now you are ready to cook.
- 5 Place the meat in a large saucepan and just cover with lightly salted water.
- 6 Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- 7 Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- 8 Remove meat and broth, reserving both.
- 9 Saute the remaining chopped onion and garlic in oil until translucent.
- 10 Add the remaining spices, stir for a minute.
- 11 Cut the reserved pork into 1 inch cubes and add to the pan.
- 12 Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- 13 Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- 14 If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- 15 Degrease the stew, taste for salt, and serve in soup bowls.
- 16 This is a delicious recipe and well worth the effort to make.
- 17 Garnishes that are always served with are:.
- 18 lots of lime/lemon wedges.
- 19 sliced radishes.
- 20 chopped cilantro.
- 21 Shredded cabbage(not red).
- 22 fresh/ packaged fried corn tortillas.
- 23 When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
- 1/3 cup unsweetened cocoa powder
- 3/4 cup white sugar
- 1 pinch salt
- 1/3 cup boiling water
- 3 1/2 cups milk
- 3/4 teaspoon vanilla extract
- 1/2 cup half-and-half cream
- Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.