Prep 30 mins
Cook 8 hrs
from newspaper (AP). MAKE IN CROCKPOT!
- 4 large poblano peppers
- 2 red bell peppers
- 2 tablespoons olive oil
- 2 cups chopped red onions
- 3 -4 lbs boneless country-style ribs or 3 -4 lbs pork butt
- kosher salt
- fresh ground pepper
- 1 tablespoon ground cumin
- 8 large raw tomatillos or 12 ounces raw tomatillos
- 6 -8 large garlic cloves
- 1 cup fresh cilantro, stems and leaves
- 1⁄2 cup lime juice or 4 limes, juice of
- 1 quart low sodium chicken broth
- 12 ounces beer (any variety)
- 1⁄2 cup jarred sliced jalapeno (to taste)
- 2 (15 ounce) cans hominy, drained
- flour tortillas or tortilla chips or rice, to serve
- Heat the oven to 400°F.
- Place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. Transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. Let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. Cut out the stems, then remove and discard the seeds.
- Finely chop the roasted red peppers. Set the poblanos aside.
- Heat a large Dutch oven or heavy duty pasta pot over medium. Add the olive oil and the onions. Saute for about 10 minutes, or until the onions become translucent.
- Season the pork with salt, pepper and the cumin. Add pork to the pot with the onions and brown on all sides.
- Meanwhile, peel the tomatillos and cut into quarters. In a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. Puree for a few minutes or until liquefied. This may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. Set aside.
- Once the pork is browned, add the chicken stock, the beer and the pureed tomatillo mixture. Stir well, then add the jalapenos and reserved red peppers. Bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 2 to 3 hours, or until the pork breaks into pieces easily and the liquid has reduced by about a fifth. About 30 minutes before the stew is done, stir in the hominy.
- Nutrition information per serving (without tortillas): 400 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 26 g carbohydrate; 4 g fiber; 9 g sugar; 38 g protein; 550 mg sodium.