Pork And Hominy Stew
|Onion||1 Large, chopped|
|Packed cilantro||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), peeled|
|Dried oregano||1 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Boneless pork loin||1 1⁄2 Pound, trimmed and cut into 1-inch pieces|
|Carrots||3 , cut into 1 inch pieces|
|Canned low sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Canned hominy||15 Ounce, drained, rinsed (Yellow / White, 1 Can)|
1. Puree the onion, cilantro, water, garlic, oregano, and cumin in a blender; set aside.
2. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the pork and 1/2 teaspoon of the salt; cook, stirring occasionally, until browned, about 4 minutes. Add the carrots and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the reserved onion mixture and the broth; bring to a boil. Reduce the heat and simmer, partially covered, until pork and carrots are fork-tender, about 30 minutes. Stir in the hominy and the remaining 1/4 teaspoon salt; cook until heated through, about 2 minutes.