Blast from the Past - Paula Deen's Pork and Green Chile Stew
Mar 7, 2019
Paula makes a delicious stew in this blast from the past. She makes a pork and green chile stew. This is a delicious and filling recipe that is perfect for lunch or dinner. You can follow the recipe below to make some stew at home:
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Pork and Green Chile Stew
Ingredients
2 tablespoons butter
1 teaspoon salt
1 teaspoon ground cumin
5 lb excess fat trimmed, cut into 1 1/2-inch pieces boneless pork shoulder
1 1/2 cups chopped onions
1 cup chopped poblano pepper
1 tablespoon minced jalapeño pepper
4 cloves minced garlic
1 1/2 cups chicken broth
1 (16 oz) jar tomatillo salsa
1 (15.5 oz) jar drained and rinsed hominy
1/4 cup chopped fresh cilantro
Directions
1. Preheat the oven to 325 °F.
2. In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork.
3. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.
4. In the same pot, add the onions, poblano pepper, jalapeño and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork.
5. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.
https://www.pauladeen.com/recipe/pork-and-green-chile-stew/
All recipes courtesy of www.PaulaDeen.com.
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