Monday, December 09, 2013

Fiesta Feast

Actually, it was just dinner tonight. However, if you have a small army to feed, it does feel like you're preparing a feast whenever it comes time to 'start on dinner'. I love that this meal is so simple. The hardest part was dicing the meat up, which could be done ahead of time if you're not like me and actually think of practical things like that. Anyway, I need to have this somewhere that I can find it in a hurry, which means it gets posted here. Enjoy!

Pork & Hominy Stew
Serves 12-16
  • 4 lbs Pork (½" cubes)
  • 4 cups canned Hominy
  • 2 Onions (diced)
  • 2 Tbs Cumin
  • 1 Tbs Salt
  • ½tsp Pepper (ground, black)
  • 1 Tbs minced Garlic
  • 1 bunch Cilantro (finely chopped)
  • 3 cups shredded Cabbage
  • 8 cups Water
Cook pork with cumin and pepper in a saucepan with about a tablespoon of oil on medium-hi until meat is evenly browned. Add salt and dump into a large stock pot with the hominy and water and bring to a boil. Cover and simmer for one hour. While your pot is coming to a boil, saute the onions and garlic and add them to your stew. Chop cilantro and cabbage and set aside. When your stew has simmered for an hour, remove from heat, stir in cilantro and cabbage and serve with garnishes of sour cream, salsa and corn chips!

1 comment:

  1. Mmmm, post a photo if you have one! Sounds yummy.... I expected it to have tomato of some sort.