1/4 cup of vegetable Oil 1/2 pound of Pork; Boneless Shoulder, * 1/2 cup of onion; Chopped, 1 Medium 30 ounces of Hominy; Drained, 1 cn 1/4 cup of Celery; Chopped 1 tablespoon of Red Chiles; Ground 1 teaspoon of salt 1 1/2 teaspoon of Oregano Leaves; Dried 1/4 cup of Cilantro, fresh, Snipped Tortilla Chips 1 Clove Garlic, finely Chopped 1/4 cup of flour, unbleached 15 ounces of Pinto Beans, drained, 1 cn 1/4 cup of carrot, chopped 1/4 cup of Green Chiles, chopped 3 cups of chicken Broth 1/4 teaspoon of pepper 1/4 cup of onion; Chopped, 1 small Lime Wedges
This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. * Pork should be cut into 1/2-inch cubes. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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