Hog N Hominy Salsa Verde Stew Recipes

HOG 'N' HOMINY SALSA VERDE STEW

Steps:

• 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.
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CHICKEN VERDE STEW WITH HOMINY

Steps:

• Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
• Arrange tomatillos (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth.
• Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add jalapeno, onion, carrot, celery, and bell pepper; saute for 2 minutes stirring frequently. (you would add flour here - and stir for 2 minutes if you are using it -- ) Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
• Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken.
• Combine remaining 1 C broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste.
• Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro.
• Note - I added more chicken broth and made more of a soup. With less chicken broth it is more of a stew -- .