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Pork And Hominy Stew Recipe

  • Ingredients: 40
  • Serves: 2

Pork and hominy stew with olive oil, lean ground pork, chopped onions, ground cumin, all purpose flour, 14 1/2-ounce cans low-salt chicken broth, 15-ounce can golden hominy, rinsed, drained, 4-ounce cans diced green chilies, chopped fresh cilantro.

Ingredients

  • 3 tbsps. olive oil
  • 8 oz. lean ground pork
  • 2 cups chopped onions
  • 2 tsps. ground cumin
  • 2 tbsps. all purpose flour
  • 2 14 1/2-ounce cans low-salt chicken broth
  • 1 15-ounce can golden hominy, rinsed, drained
  • 2 4-ounce cans diced green chilies
  • 8 tbsps. chopped fresh cilantro

Soup

Flans

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes.

    For this step you will need

  2. Step 2 Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes.

    For this step you will need

  3. Step 3 Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.

    For this step you will need

Nutrition information

Calories 655 Carbohydrates 61 g (20%)
Fat 30 g (47%) Protein 40 g (80%)
Saturated Fat 5 g (27%) Sodium 670 mg (28%)
Polyunsaturated Fat 5 g Fiber 12 g (48%)
Monounsaturated Fat 19 g Cholesterol 67 mg (22%)
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Pork And Hominy Stew Recipe

  • Ingredients: 9
  • Serves: 8
  • Prep: 1 hr
  • Bake: 3 1/2 hr

Pork and hominy stew with accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes. To make this pork and hominy stew for 8 persons you will need 1 hr for preaparation and 3 1/2 hr for baking.

Ingredients

  • Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

Accompaniment:

For sauce:

  • Equipment: an electric coffee/spice grinder
  • Accompaniments: hot corn tortillas or rice; cooked black beans ; chopped white onion; lime wedges

For whipped cream:

For chocolate curls:

Even easier:

  • Soften about 6 cups of purchased chocolate ice cream. Mix in 1/2 tsp. cinnamon. Spoon the ice cream over the baked brownie layer, freeze, and continue with the recipe.

Directions

  1. Step 1 Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
  2. Step 2 Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
  3. Step 3 Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids).
  4. Step 4 Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  5. Step 5 Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
  6. Step 6 Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
  7. Step 7 Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
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Pork And Hominy Stew Recipe

  • Ingredients: 12
  • Serves: 4

Pork and hominy stew with chopped fresh cilantro.

Ingredients

  • 1/4 cup chopped fresh cilantro

Aromatic soup base

  • 2 tsps. chopped canned chipotle chilies*

To finish soup

  • Lime wedges

For empanada crust

  • 1/3 Café Azul’s pastry dough
  • 1 large egg, lightly beaten with 1 tbsp. water
  • 2 tsps. coarse sea salt

For spinach filling

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes.

    For this step you will need

  2. Step 2 Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch.
  3. Step 3 Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits.
  4. Step 4 Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil.

    For this step you will need

  5. Step 5 Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead.
  6. Step 6 Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper.

    For this step you will need

  7. Step 7 * These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

Nutrition information

Calories 995 Carbohydrates 33 g (11%)
Fat 64 g (99%) Protein 66 g (132%)
Saturated Fat 22 g (110%) Sodium 1,849 mg (77%)
Polyunsaturated Fat 8 g Fiber 6 g (24%)
Monounsaturated Fat 29 g Cholesterol 228 mg (76%)
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