>[] > >This rustic stew is similar to the classic Mexican Posole, popular >in the American Southwest. The corn flavor introduced by the hominy >can be heightened by substituting dried masa (corn flour) for the >flour. Serve with warm tortillas and lime wedges. > >Pueblo Pork and Hominy Stew >3 boneless pork chops, cut into 3/4-inch cubes >1 tablespoon vegetable oil >1 large onion, chopped >4 cloves garlic, crushed >2 (15-ounce) cans hominy, drained >1 (15-ounce) can tomato sauce >1 (14 1/2-ounce) can beef broth >2 tablespoons chili powder >1 teaspoon dried oregano, crushed >1/4 cup water >2 tablespoons all-purpose flour >Chopped fresh cilantro >Heat oil in a deep saucepan or Dutch oven over medium-high heat. >Cook and stir onion and garlic until tender but not brown. Add pork, >cook and stir for 2 to 3 minutes or until lightly browned. Stir in >hominy, tomato sauce, broth, chili powder and oregano. Bring to >boiling; reduce heat. Cover and simmer for 10 minutes or until pork >is tender, stirring occasionally. >Whisk together flour and water, stir into simmering stew and cook, >stirring constantly, until mixture thickens. Garnish with cilantro. >Serves 8. > >Wine recommendation: Serve with a chilled Sauvignon Blanc.
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