Try this hominy and pork stew, is full of nutrients and has a gentle kick of chili. Great for a one pot meal.
Ingredients
14 OZ / 400 G canned hominy
35 OZ / 1000 G pork butt
3.5 OZ / 100 G smoked ham
7 OZ / 200 G onion
3.5 OZ / 100 G carrot
2 EA poblano chili
2 TSP paprika
14 OZ / 400 G tomatoes
7 OZ / 200 G beer
7 OZ / 200 G chicken stock
1 OZ / 30 ML olive oil
1 TSP oregano
2 CLOVES garlic
Directions
Dice pork into cubes. Dice the ham into small cubes also.
Prepare the vegetables by peeling the onion and dicing. Peel and chop the carrot then cut into cubes. Deseed the chili and roughly chop.
Add the oil, onion, chili, garlic and carrots to the mixing bowl. With the measuring cup removed, sauté for 15 minutes / 265°F|130°C.
Add half the pork and paprika to the mixing bowl and sauté for 15 minutes / 265°F|130°C. Remove the measuring cup. Once cooked, empty from mixing bowl and reserve for later.
Sauté remaining pork with the smoked ham for 15 minutes / 265°F|130°C.
Add all the pork back to the mixing bowl along with the stock, beer, oregano and tomato. Remove the measuring cup. Cook for 60 minutes / 195°F|90°C / speed 1 / stir.
Add the hominy to the mixing bowl. Remove the measuring cup and cook for 30 minutes / 195°F|90°C / speed 1 / stir.
Once the pork is soft, adjust the seasoning and then serve with corn bread.
