Wednesday, March 26, 2014

HOG 'N HOMINY SALSA VERDE STEW

Prep / Total time: 3 hours (30 minutes active)
Make 8 servings
4               large poblano peppers
2               red bell peppers
2               tablespoons olive oil
2               cups of chopped red onions
3               pounds boneless country ribs or pork butt
        **Kosher salt and ground black pepper**
1              tablespoons ground cumin
8              large raw tomatillos (about 12 ounces.)
8             large cloves garlic
1             heaping cup fresh cilantro, stems and leaves
½            cup lime juice (about 4 limes)
1             quart  low-sodium chicken stock
1             12-ounce bottle beer (any variety)
½            cup jarred sliced jalapenos, or more to taste
2            15-ounces cans hominy, drained
Flour tortillas, tortilla chips or rice, to serve
Heat the oven to 400 degrees.
1.        Place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. Transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. Let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. Cut out the stems, then remove and discard the seeds.
2.         Finely chop the roasted red peppers. Set the poblanos aside.
3.         Heat a large Dutch oven or heavy duty pasta pot over medium. Add the olive oil and the onions. Saute for about 10 minutes, or until the onions become translucent.
4.         Season the pork with salt, pepper and the cumin. Add pork to the pot with the onions and brown on all sides.
5.         Meanwhile, peel the tomatillos and cut into quarters. In a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. Puree for a few minutes or until liquefied. This may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. Set aside.
6          Once the pork is browned, add the chicken stock, the beer and the pureed tomatillo mixture. Stir well, then add the jalapenos and reserved red peppers. Bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 2 to 3 hours, or until the pork breaks into pieces easily and the liquid has reduced by about a fifth. About 30 minutes before the stew is done, stir in the hominy.

16 comments:

  1. Oh you are an expert on making perfect dinner dishes!

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    1. Hi Medeja , thank you kindly , with kids ,I have to make it interesting for them . Thanks for stopping by :)

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  2. Hi Nee!
    Love the name of this dish, lol...I bet it sure does taste yummy! I haven't gotten any beer yet but I am working on it, lol...Thanks for sharing, Nee...

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    1. Hi Louise , the kids laugh when they saw the name , my oldest said mama they will think you're cooking a hog head , I told him that was the point , to catch their attention ;-D . Thanks for stopping by :)

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  3. This dish is indeed very versatile.

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    1. vHi Sokehah Cheah , very versatile , you can use any type of meat . Thanks for stopping by :)

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  4. Looks too good dear.. I'm sure it tasted yummy..

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    1. Hi Gloria , very tasty inded , thanks for stopping by :)

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  5. Hi Nee, This recipe is very interesting! I bet it is very tasty. I have never used hominy. This dish sounds very yummy and spicy! Years ago, my mom would make pork butt, cabbage, and potatoes. It was so delicious and flavorful. Thanks for sharing this special recipe. Blessings for a great Wednesday! Dottie :)

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    1. Hi Dottie ,
      You don't have to use the hominy , you can use any whole kennel corn or you can adapted it to your taste .I see a dish with ingredients I like , I just adept it to my family's taste and as you know I always put in a little heat ;-D . Thanks for stopping by :)

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    2. Thanks Nee, I do the same thing, I add or subtract what I think my family likes. The corn is a good substitute. You can do this when you are cooking, but baking is a different story, you need to be more accurate, it is like a science! Thanks Dottie :)

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    3. Hi Dottie , you are so right about baking , a little too much or too little can ruin the dish .
      Hominy is also can corn , it's the white corn in the can , I think it's boiled before it's put in the can . ;-D thanks for stopping by :)

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  6. Dear Nee, Just beautiful. The flavors are all that I love. The extra kick from the jalapeños is right up my alley. Blessings dear. Catherine xo

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    1. Hi Catherine , love dishes with the extra kick , it give it a zesty taste . Thanks for stopping by :)

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  7. What a fun dish! Great flavors, cool name. ;-) You're always cooking up such interesting stuff! Good thing, 'cause I'm hungry! ;-)

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    1. Hi John , it's is a really tasty dish , I love experimenting .I have a lot of help from my kids . Thanks for stopping by :)

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