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PORK ROAST - Pork Stew with Hominy, Poblanos & Cilantro
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| The Chew: Michael’s Pork Stew with Hominy, Poblanos & Cilantro Recipe Ingredients | |
| Extra-Virgin Olive oil | |
| 2 pounds | Pork Shoulder, (large diced) |
| 2 pounds | Pumpkin, (peeled/seeded, large diced) |
| 2 Poblanos (sliced in to rings) | |
| 1 | Yellow Onion, (sliced) |
| 4 | Tomatillos, (peeled and quartered) |
| 1 cup | Cilantro Leaves, (plus more) |
| 6 cups | Chicken Stock |
| 3 Cloves | Garlic, (sliced) |
| Hot Sauce, (optional) | |
| 15 ounces | Hominy, (canned, drained) |
| Kosher Salt | |
| Freshly Ground Black Pepper | |
The Chew: Michael’s Pork Stew with Hominy, Poblanos & Cilantro Recipe Directions
Preheat a heavy-bottomed pot on medium-high heat.
Season pork very well with salt and pepper. Add a drizzle of olive oil to the pot and brown the meat on all sides in the pan, making sure to stir often to cook it evenly.
Toss in the pumpkin, onion, and poblanos to the pot and let them caramelize. Season with salt and pepper.
Meanwhile, put the chicken stock, garlic, cilantro, ant tomatillos in a blender and puree them. Pour this into the pot and bring to a simmer.
Cook for 2 hours until the pork is tender. The flavors should be melded together well. This recipe is perfect for when you have people over to watch the game. It’s the kind of recipe you can start at the beginning of the day and just let it simmer until it’s time, because the longer the flavors mingle, the better it’ll be. Or start it before the game and let it do its thing until halftime. You won’t have to get up once.
Season to taste with salt and pepper and stir in the hominy.
Finish by garnishing with the cilantro. Add some hot sauce, too, if you so desire.
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