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  • 12servings
  • 55minutes
  • 488calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons lard

  2. 6 pounds boneless pork shoulder, cubed

  3. 1 teaspoon whole coriander seeds

  4. 2 onions, chopped

  5. 2 potatoes, cubed

  6. 2 carrots, chopped

  7. 5 cloves garlic, chopped

  8. 1 (18 3/4 ounce) can tomatillos, coarsely chopped

  9. 1 (16 ounce) can chopped green chiles

  10. 1 (11 ounce) can jalapeno peppers, drained and diced

  11. 1 (30 ounce) jar sliced nopalitos, drained and rinsed

  12. 2 teaspoons dried oregano

  13. 1 (20 ounce) can hominy, drained

  14. 4 teaspoons cumin seed

  15. 2 cups crumbled queso fresco

  16. 1/2 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.

  2. Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

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