- 2 tablespoons vegetable oil
- 3 pounds boneless pork shoulder, diced
- Kosher salt
- 1 large white onion, diced
- 1 1/2 cups diced Hatch or Anaheim chile peppers
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 pound Yukon gold potatoes, peeled and diced
- 2 15-ounce cans white hominy, drained and rinsed
- 1 large bunch cilantro, leaves chopped
- 2 tablespoons 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.
Photograph by Kat Teutsch