- 1
-
See supply tab
0 Comment Comment
- 2
-
Dice onions, green and red bell pepper, chile peppers
- 3
-
Add 1 tablespoon oil to large Dutch oven over medium high heat
- 4
-
Sprinkle pork with 1 teaspoon salt
- 5
-
Cook the pork until brown
- 6
-
Transfer pork to a dish. Disgard fat from the pot.
- 7
-
Add onion, green and red bell peppers, chile, minced garlic
- 8
-
Add pork to pot. Stir occasionally, until softened, about 7 minutes
- 9
-
Add chicken broth; cover and bring to a boil. Stir the stew and reduce heat to medium low; simmer, covered, until the pork is tender about 30 minutes.
- 10
-
Simmer
- 11
-
Add diced potatoes and hominy
- 12
-
Add half cilantro and I teaspoon salt
- 13
-
Add water to cover potatoes Whisk cornstarch with 1/4 cup of water in bowl until smooth. Stir into the stew along with the remaining cilantro, continue cooking, until the liquid thickens, about 5min
- 14
-
Eat and enjoy with tortillas or crackers.
