- 1
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See supply tab
- 2
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Dice onions, green and red bell pepper, chile peppers
- 3
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Add 1 tablespoon oil to large Dutch oven over medium high heat
- 4
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Sprinkle pork with 1 teaspoon salt
- 5
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Cook the pork until brown
- 6
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Transfer pork to a dish. Disgard fat from the pot.
- 7
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Add onion, green and red bell peppers, chile, minced garlic
- 8
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Add pork to pot. Stir occasionally, until softened, about 7 minutes
- 9
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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
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Simmer
- 11
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Add diced potatoes and hominy
- 12
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Add half cilantro and I teaspoon salt
- 13
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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
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Eat and enjoy with tortillas or crackers.