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- 1/2 pound(s) boneless pork shoulder
- 3 cup(s) chicken broth
- 1/4 cup(s) chopped carrot
- 1/4 cup(s) chopped celery
- 1/4 cup(s) chopped green chiles
- 1/2 cup(s) chopped onion
- 1/4 cup(s) chopped onion
- 1/4 cup(s) flour
- 1/4 cup(s) fresh cilantro, snipped
- 1 clove(s) garlic, finely chopped
- 1 teaspoon(s) ground red chiles
- 1 30-ounce can(s) hominy, drained
- Lime wedges
- 1 1/2 teaspoon(s) oregano leaves, dried
- 1/4 teaspoon(s) pepper
- 1 15-ounce can(s) pinto beans, drained
- 1 teaspoon(s) salt
- Tortilla chips
- 1/4 cup(s) vegetable oil
- 1. Cut pork into 1/2-inch cubes.
- 2. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork over medium heat until browned; remove with slotted spoon and drain. Cook and stir 1/2 cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture.
- 3. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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