I am working on some serious Spring cleaning and am going through old cookbooks planning to donate ones that I do not use. This came from a Taste of Home Cookbook from several years ago and sounds outstanding. I might steal some of the pork that Chris brought home last week and use it in this.
1 1/2 lbs. pork stew meat, cut into 3/4 inch cubes
1 large onion, chopped
2 garlic cloves, minced
2 tbsp. vegetable oil
3 C. beef broth
2 15 1/2oz. cans hominy, rinsed and drained
2 4oz. cans chopped green chiles
1 to 2 jalepeno peppers, seeded and chopped (optional)
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1/2 C. minced fresh cilantro
In a Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is not longer pink; drain. Stir in the broth, hominy, chiles, jalepeno, salt, cumin, oregano, pepper and cayenne.
Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro.
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