Title: Pork and Posole Stew
Categories: Soups &, Stews
Yield: 10 Servings

2 md Red peppers
3 lb Boneless pork shoulder; well
-trimmed and cut into 1 1/2"
-pcs
1 Jumbo onion (1#); chopped
4 Garlic cloves; minced
3 Jalapeno chiles; seeded and
-minced
1 c Loosely packed fresh
-cilantro leaves and stems;
-chopped
2 ts Ground cumin
1 1/2 ts Salt
1/2 ts Dried oregano
1/4 ts Ground red pepper; (cayenne)
1 cn Hominy; (29 ounces) canned,
-rinsed and drained
Lime wedges
Radishes
Fresh cilantro leaves; for
-garnish

1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each
red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut
side down, in broiling pan. Place pan in broiler 5 to 6 inches from source
of heat and broil peppers until charred and blistered, about 6 to 8
minutes. Wrap foil around peppers and allow to steam at room temperature 15
minutes or until cool enough to handle. Turn oven control to 325F.

2. Remove peppers from foil; peel off skin and discard. Cut peppers into
1-inch pieces.

3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients
except hominy and garnishes; stir in 1 cup water, heat to boiling over high
heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender.

4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover
and bake 15 minutes longer or until heated through. Garnish with lime
wedges, radishes, and chopped cilantro.

Makes about 10 cups or 10 main-dish servings. Each serving: About 300
calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated),
83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted
by Marcia Fasy

Recipe by: Good Housekeeping 3/98

Posted to MC-Recipe Digest by KitPATh on Feb 23,
1998