- 2 tbsp vegetable oil
- 3 lb boneless pork shoulder, diced
- Kosher salt
- 1 lg white onion, diced
- 1 1/2 c diced Anaheim chile peppers
- 1 sm green bell pepper, diced
- 1 sm red bell pepper, diced
- 4 cloves garlic, minced
- 4 c low-sodium chicken broth
- 1 lb Yukon gold potatoes, peeled and diced
- 2 15-ounce cans white hominy, drained and rinsed
- 1 lg bunch cilantro, leaves chopped
- 2 tbsp cornstarch
- Flour tortillas, warmed, for serving
Heat 1 tablespoon vegetable oil in a large Dutch oven over
medium-high heat. Sprinkle the pork with 1 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.
Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along 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.
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, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.
Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along 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.
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, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.
