Title: Exican Chili-Pork Stew with Hominy
Categories: None
Yield: 6 Servings

6 Ancho chili peppers
3 Negro chili peppers
2 tb Canned chipotle chili
-peppers
1 md Onion; coarsely chopped
4 Cloves garlic
1 tb Ground coriander
2 ts Each ground cumin and
-cinnamon
3 lb Pork shoulder; trimmed of
-excess fat and cut into
-1-1/4 to 2-inch pieces
2 cn (14-1/4-ounce) golden
-hominy, drained and rinsed
1/4 c Coarsely chopped cilantro
Salt and pepper; to taste

Spice up your stew with these recipes from the San Fran Examiner:

You can find dried chili peppers, canned chipotle and hominy in any Latin
American market, and most well-stocked grocery stores. Serve this robust,
deeply flavored stew over rice or in shallow bowls with warm corn
tortillas.

Soak the ancho and negro chili peppers in 6 cups of cold water until soft
and pliable. Remove the stems and seeds and discard. Strain the soaking
liquid and set aside. Place the chilies in a blender, along with the
chipotle chili pepper, onion, garlic, spices, and 1-1/4 cups of the soaking
liquid. Puree until smooth.

In a large saute pan, cook the pork in batches over high heat until browned
on all sides. Transfer to a heavy-bottomed pot large enough to accommodate
all the ingredients.

To the pork add the pureed chili pepper mixture and the remaining soaking
liquid, plus 4 cups of fresh water. (For a richer flavor, you may
substitute canned chicken broth for all or half of the fresh water.) Bring
to a boil over high heat. Reduce the heat to moderate and simmer 1-1/4
hours, stirring occasionally, until the pork is tender. Add the hominy and
cook 10 minutes, stirring occasionally. Add the cilantro, mix well and
season with salt and pepper.
Posted to CHILE-HEADS DIGEST V4 #165 by Judy Howle on
Oct 18, 1997