This is a ONE POT meal. Adapted from our original post, we've added more hominy, changed to Prime Pork Chops versus a Roast and eliminated serving it over rice. Prepared in a Emile Henry Cassoulet on the grill this is an amazing meal. This is ESPECIALLY good prepared a day in advance and warmed up for lunch or dinner.
€ 1 Tbls plus 2 Tsp Chili Powder
€ 1 Tsp Sea Salt
€ ½ Tsp Garlic Pepper
€ 2 Lbs. Boneless Pork (preferably Pork Chops but Shoulder, Butt, Roast, ALL work) cut into 1 Inch pieces.
€ 4 Slices, Bacon, cooked and crumbled
€ 1 Large Sweet Onion, thinly sliced
€ 1 Cup Diced Ham (not smoked)
€ 12-14 Baby Carrots, chopped
€ 1 Heaping Tbls. Minced Garlic
€ 2 Large Anaheim Peppers, seeded, cut into 1/4-inch strips (then chopped into 1 “ lengths)
€ 2 Cups drained canned White Hominy; use 4 cups if you don’t plan on serving over rice!)
€ 1 Cup canned Diced Tomatoes in juice
€ 1 Cup Beer
€ 1 Cup Chicken Broth (low sodium)
€ 1 Tsp. dried Marjoram
€ 1 Tbls. dried Cilantro
1. Mix 2 Tbls. chili powder, salt, and garlic pepper in bowl. Rub spice mixture all over pork.
2. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
3. Add Pork to bacon drippings in Cassoulet and sauté until brown on all sides, about 10 minutes. Using slotted spoon, transfer pork to bowl.
Reduce heat and add onion, ham, carrot, and garlic to pot; cover and simmer for 5 minutes, stirring occasionally and scraping up browned bits.
5. Add chilies; stir 1 minute then add the hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder , crumbled bacon and the cilantro and bring to boil. Reduce heat further then cover and simmer until pork is very tender, about 20 minutes.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.
(Adapted from Aidells, Brice, 2002, Bonappetit.com 2002, http://www.bonappetit.com/recipes/2002/02/pork_and_hominy_stew#ixzz11rtrtGJh