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Ingredients Jump to Instructions ↓

  1. 1 1/4 teaspoons olive oil

  2. 1/2 cup diced onion

  3. 1/4 cup diced celery

  4. 2 tablespoons chopped fresh cilantro, divided

  5. 2 1/2 teaspoons chopped garlic

  6. 1/2 pound lean, boneless pork loin, diced

  7. 1/2 cup drained hominy (or drained canned corn)

  8. 1/2 cup diced green poblano pepper

  9. 3 ounces canned tomatillos, diced

  10. 2 teaspoons cumin seeds

  11. 2 teaspoons dark chili powder

  12. 2 3/4 cups chicken stock

  13. 1 teaspoon ground coriander

  14. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.

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