6 Serves
75 Mins
Prepare the chili base by removing stems and seeds from the dried chilies, then rehydrate them in hot water until soft.
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MexicanVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
365 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
671 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a large Dutch oven, heat the oil over medium-high heat and sear the pork shoulder until browned on all sides.
Blend the rehydrated chilies with garlic and onion until smooth, then add this mixture to the Dutch oven along with the hominy and chicken stock.
Bring the stew to a boil, then reduce heat and simmer until the pork is tender, seasoning with salt and pepper to taste.
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Mexican
Indian