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posted: 3/26/2014 6:01 AM

Hog 'n Hominy Salsa Verde Stew

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  • Putting all the ingredients for Hog 'N Hominy Salsa Verde Stew in the slow cooker and letting it simmer all day warms up a house on a cool spring day and is an easy way to make the dish.

      Putting all the ingredients for Hog 'N Hominy Salsa Verde Stew in the slow cooker and letting it simmer all day warms up a house on a cool spring day and is an easy way to make the dish.
    Associated Press


4 large poblano peppers

2 red bell peppers

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2 tablespoons olive oil

2 cups of chopped red onions

3-4 pounds boneless country ribs or pork butt

Kosher salt and ground black pepper

1 tablespoon ground cumin

8 large raw tomatillos (about 12 ounces)

6-8 large cloves garlic

1 heaping cup fresh cilantro, stems and leaves

½ cup lime juice (about 4 limes)

1 quart low-sodium chicken stock

12 ounces beer (any variety)

½ cup jarred sliced jalapeños, or more to taste

2 cans (15 ounces each) hominy, drained

Flour tortillas, tortilla chips or rice, to serve

Heat the oven to 400 degrees.

Place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15-20 minutes, using tongs to turn them halfway through. Transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. Let the peppers steam for 7-10 minutes, then remove them and slip off the skins. Cut out the stems, then remove and discard the seeds.

Finely chop the roasted red peppers. Set the poblanos aside.

Heat a large Dutch oven or heavy duty pasta pot over medium. Add the olive oil and the onions. Saute for about 10 minutes, or until the onions become translucent.

Season the pork with salt, pepper and the cumin. Add pork to the pot with the onions and brown on all sides.

Meanwhile, peel the tomatillos and cut into quarters. In a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. Purée for a few minutes or until liquefied. This may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. Set aside.

Once the pork is browned, add the chicken stock, the beer and the pureed tomatillo mixture. Stir well, then add the jalapeños and reserved red peppers. Bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 2 to 3 hours, or until the pork breaks into pieces easily and the liquid has reduced by about a fifth. About 30 minutes before the stew is done, stir in the hominy.

Serves 10.

Nutrition values per serving (without tortillas): 400 calories, 14 g fat (4 g saturated; 0 g trans), 26 g carbohydrates, 4 g fiber, 9 g sugar, 38 g protein, 120 mg cholesterol, 550 mg sodium.

Elizabeth Karmel for The Associated Press

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