Pueblo Stew

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

• Preparation Time: 50 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 45 mins
• Calories: 488 Calories

Ingredients

• 2 tablespoons lard
• 2 onions, chopped
• 2 potatoes, cubed
• 5 cloves garlic, chopped
• 2 carrots, chopped
• 2 teaspoons dried oregano
• 1 teaspoon whole coriander seeds
• 4 teaspoons cumin seed
• 2 cups crumbled queso fresco
• 6 pounds boneless pork shoulder, cubed
• 1 (18.75 ounce) can tomatillos, coarsely chopped
• 1 (16 ounce) can chopped green chiles
• 1 (11 ounce) can jalapeno peppers, drained and diced
• 1 (30 ounce) jar sliced nopalitos, drained and rinsed
• 1 (20 ounce) can hominy, drained
• 0.5 cup chopped fresh cilantro

Recipe Instructions

Step 1

Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.

Step 2

Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.