Since I have overdosed on chocolate biscotti and chocolate cookies yesterday, I thought today I would eat something a little more healthy and something that does not have chocolate in it. When I saw this in my new FoodNetwork magazine, I knew I had to make it. Makes those cold evenings in the kitchen smell so good and it is one of my hubbies favorite soups.
2 tables veggie oil
3 pounds boneless pork shoulder, diced (or you can use cup up pork chops)
1 large white onion, diced
1 1/2 cups diced Hatch or Anaheim chile peppers
1 small green bell pepper, diced
1 small red bell pepper, diced (have you ever noticed that some recipes always say, “diced” while others always say “chopped finely” But…..I think you can take your pick of whether you want to dice or chop.)
4 garlic cloves, minced
4 cups chicken broth
1 pound yukon gold potatoes, peeled and…..you guessed it, “diced”
2 (15 oz) cans white hominy, drained and rinsed
1 large bunch cilantro leaves, chopped (hum…guess they decided they were tired of dicing)
2 tables cornstarch
Flour tortillas, warmed for serving
Heat 1 tables veggie oil in a large dutch oven over medium-high heat. Sprinkle the pork with 1 teas salt. Working in batches, cook the pork, stirring, until browned about 5 minutes.
Transfer to a plate and discard the fat from the pot.
Heat the remaining 1 table oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring until softened which will be about 7 minutes.
Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered until the pork is tender. About 30 minutes to 1 hour.
Increase the heat to medium high and bring the stew to a low boil. Add potatoes and hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teas salt. Cook, uncovered, stirring occasionally, until potatoes are tender and the stew is slightly thickened. About 30 minutes.
Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring, occasionally, until the liquid thickens. About 5 more mins. Serve with tortillas.