Pork and hominy simmer with roasted chiles and onions in a velvety red sauce in this version of the classic dish.
Preparation Time
20 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 50 mins
Calories
326 Calories
Recipe Instructions
Step 1
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
Step 2
Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
Step 3
Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
Step 4
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
Ingredients
1 onion, diced
2 teaspoons ground cumin
10 cloves garlic, minced
8 cups chicken stock
1 bunch cilantro, chopped
1 teaspoon dried Mexican oregano
2 jalapeno peppers, seeded and diced
2 fresh poblano chile peppers
1 tablespoon bacon drippings
8 ounces bacon, chopped
1 (14.5 ounce) can mild red enchilada sauce
2 pounds pork loin, cut into 1-inch cubes
1 teaspoon New Mexico chile powder
2 (29 ounce) cans white hominy, rinsed and drained
