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Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1 clove garlic, finely chopped

  3. 1/2 pound pork, boneless shoulder, cut in 1/2-inch cubes

  4. 1/4 cup flour, unbleached

  5. 1/2 cup onion, chopped,

  6. 1 medium 15 ounce pinto beans, drained,

  7. 1 can 30 ounce hominy, drained,

  8. 1 can 1/4 cup carrot, chopped

  9. 1/4 cup celery, chopped

  10. 1/4 cup green chiles, chopped

  11. 1 teaspoon red chiles, ground

  12. 3 cup chicken broth

  13. 1 teaspoon salt

  14. 1/4 teaspoon pepper

  15. 1-1/2 teaspoon oregano leaves, dried

  16. 1/4 cup onion, chopped,

  17. 1 small 1/4 cup cilantro, fresh, snipped Lime wedges Tortilla chips

Instructions Jump to Ingredients ↑

  1. : Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain. Cook and stir 1/2 cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles and broth. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips.

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