Recipe courtesy of Paula Deen

Pork and Green Chile Stew

Name: Pork and Green Chile Stew
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 2 tablespoons butter; 1 teaspoon salt; 1 teaspoon ground cumin; 5 pounds boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces; 1 1/2 cups chopped onions; 1 cup chopped poblano pepper; 1 tablespoon minced jalapeno pepper; 4 cloves garlic, minced; 1 1/2 cups chicken broth; One 16-ounce jar tomatillo salsa; One 15.5-ounce can hominy, drained and rinsed; 1/4 cup chopped fresh cilantro

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Level: Easy

Total: 2 hr 20 min
Active: 1 hr

Yield: 8 to 10 servings

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Ingredients

2 tablespoons butter

1 teaspoon salt

1 teaspoon ground cumin

5 pounds boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces

1 1/2 cups chopped onions

1 cup chopped poblano pepper

1 tablespoon minced jalapeno pepper

4 cloves garlic, minced

1 1/2 cups chicken broth

One 16-ounce jar tomatillo salsa

One 15.5-ounce can hominy, drained and rinsed

1/4 cup chopped fresh cilantro

Directions

Preheat the oven to 325 degrees F.
In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.
In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.