Chock a Pot Pork Stew (Latin Fusion)
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 2 dried New Mexico chiles (see note in directions)
- 2 cups boiling water
- 1 1⁄4 lbs lean boneless pork loin, trimmed of excess fat and cubed into 1/2 - 1 inch pieces
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1 (14 1/2ounce) can diced tomatoes
- 2 -4 teaspoons cumin
- 2 teaspoons oregano
- 2 cups butternut squash, cut into 1/2 - 1 inches cubes
- 1 (14 1/2ounce) can hominy, drained not rinsed
- 1 large plantain, cut into 3/8 inch thick slices
- 1⁄4-1⁄2 cup fresh cilantro, chopped
Directions
- Tear off tops of dried chilies and place them in a bowl with the boiling water. If you want a mild sauce discard seeds before placing in water. Allow the peppers to seep for 20-30 minutes, until soft. Place chilies and the brewing water in a blender and puree into a sauce.
- Heat oil in a large saucepan. Add in cubes of pork and stir for 1 or 2 minutes. Add in onions and saute for 2 to 3 minutes. Add in garlic and cook an additional minute.
- Pour the chile sauce and canned tomatoes into the saucepan and bring to a low boil. Reduce to simmer and add in cumin and oregano. Allow to cook at least 25 minutes. If you are not in a hurry, cook a full 35 minutes for a more tender pork.
- Add in the diced butternut squash and cook an additional 15-20 minutes, until the squash is starts to become tender. (You can poke the squash with a fork, but it still has some resistance). Add in the the hominy and cook an additional 10 minutes. Add in the plantain and cook 3 to 5 minutes, until the plantains are soft but not breaking apart.
- Stir in the chopped cilantro and serve.
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