Saturday, October 8, 2011
Pork Green Chili Stew
1 1/2 pounds fresh tomatillos, husked, washed and quartered**
2 Tablespoons fresh lime juice
Place onion, chilies, garlic and 1/2 cup chicken broth, cumin and oregano in blender. Pulse to blend. Add quartered tomatillos to onion mixture and blend thoroughly. Add mixture to slow cooker. Add oil to skillet and brown pork cubes, in batchers if necessary, then add to slow cooker. Add remaining ingredients (hominy, cilantro and lime juice) and stir well. Cover and cook on high for 4-6 hours or low for 8-10 hours.
Don't let the hominy scare you away from this dish. I used to think I didn't like it either. It adds great texture to this stew and nice pop of color too. You could always use corn kernals if you must, but please try it with the hominy once!! Enjoy!!
**If you can't find fresh tomatillos, look for canned ones in the Mexican food section of your supermarket. As a last resort, you can use a jar or two of tomatillo salsa (salsa verde), just reduce the amount of chicken broth so you still have a stew consistency.