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Green Chile, Pork, and Hominy Stew
Next up – pork leftover recipe #2! This stew was delicious – warm and satisfying – perfect for the rainy day I made it on. This recipe is super simple, but has great flavor just because the braised pork is infused with so much flavor, and letting the whole thing stew together just boosts it even more. This is the perfect example of how having a well-stocked pantry can make cooking so much easier. I had every single thing I needed to make this dish on hand (I always keep canned green chiles, tomatoes, beans, and other commonly used goods on my shelves for times like these). Moreover, a stew like this one is a great use of leftovers – just choose complementary flavors and throw it in a pot! Voila! Dinner.
Green Chile, Pork, and Hominy Stew Served 4. Leftover Potential: Reheats well – freezes well too! 2 Tbsp olive oil 1 red onion, diced 3 cloves garlic, minced 2 1/2 cups braised pork 1 (twelve oz) can whole tomatoes 1 (four oz) can green chiles 1 (twenty eight oz) can hominy 1 cup chicken broth 2 tsp cumin 1 tsp coriander salt and pepper, to taste 1. Heat the oil in a large pot. Add the onion and saute until tender, about 4-5 minutes. Add the garlic and saute until fragrant, about 1 minute more. 2. Add the pork and saute until slightly crisp, 2-3 minutes. Deglaze the pan with the tomatoes. Stir in the hominy, chiles, and chicken broth. 3. Season with cumin, coriander, salt, and pepper. Bring the stew to a simmer over medium heat. Simmer until the stew thickens, the tomatoes break down, and it has developed good flavor, 25-30 minutes. Serve with rice. related searches : Green
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