1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with teaspoon salt. Working in batches, cook the pork, stirring, until browned,, about 5 minutes. Transfer to a plate and discard the fat from the pot.
2. Heat the remaining 1 tablespoon oil in the pot. Add the onion, chili peppers, bell peppers and garlid and cook, stiring occasionally, until softened, about 7 minutes. Return the pork to the pot aling with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
3.Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, sitrrinf occasionall, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
4. Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with remaining cilantro and continue cooking, sitrring occasionally, until the liquid thickens, about 5 more minutes. Serve with flout tortilas.
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