Green Chile Stew with Braised Pork
It was supposed to be a cold and rainy weekend, so I set out to find a warming recipe. I found this recipe from Bistro Bess on tastespotting and it sounded like the perfect thing - and it was.
I added rice at the end of the cooking process and it reminded of a Mexican gumbo. This was the perfect meal for a cold Autumn evening - and it was delicious the second day for lunch, too.
1 Pork Loin Roast, cut into bitesize cubes
2 Onions, diced
2 Jalapeños, sliced thin
6 Cloves of Garlic
2 - 4oz cans of diced, roasted Green Chiles
1 bottle of Enchilada Sauce
1 can of Hominy
4 cups of Chicken Broth
Put olive oil in a dutch oven over medium heat. While your olive oil is heating up, sprinkle your pork with salt and pepper, and dredge in flour to coat.
In batches, brown your pork on all side
and set aside.
Add a splash of olive oil and add in your onions, garlic and jalapeños and stir until your onions are translucent.
Deglaze the pan with your enchilada sauce, scraping up all of the brown bits on the bottom of the pan.
Add in your chiles, hominy and the pork and stir to combine. Add two cups of your stock and bring to a simmer. Cover and reduce heat to low.
Let this simmer for about two hours - stirring every 30 minutes or so - adding more stock each time you stir.
If you choose to add rice, add it during the last 30 minutes of cooking.
We topped with sour cream and srirachi.