Mexican Pulled Pork Stew with Tomatoes and Green Chilies
Courtesy of Rachael Ray
Herb-rubbed slowly roasted pork makes for a hearty Mexican stew with a tomato-vegetable base.
1 boneless pork shoulder (2-3 pounds)
Kosher salt and black pepper
1 tablespoon smoked sweet paprika
2 teaspoons Mexican oregano, divided
1 teaspoon fennel seed or ground fennel
1 teaspoon granulated garlic
2 onions, 1 thinly sliced and 1 chopped
1 bottle beer, such as Negra Modelo
1/4 cup corn oil
4 cloves of garlic, thinly sliced
1 tablespoon cumin (a palmful)
1 tablespoon coriander, (a palmful)
3 cans fire-roasted diced tomatoes with green chilies or diced tomatoes with green chilies (14 ounces each can)
4 cups chicken stock (32 ounces)
2 cans hominy (14 ounces each can)
1 can pinto beans (14 ounces)
For serving:
Chopped cilantro or scallions
Shredded Monterey Jack cheese or cheddar cheese
Lime wedges
Charred flour tortillas or corn tortillas
Serves 4-6
Bring the meat to room temperature and preheat the oven to 300ºF.
Season the meat with salt and pepper. Combine the paprika with 1 teaspoon Mexican oregano, about one-third palmful, the fennel and the granulated garlic. Rub the spices into the meat.
Place the pork in a roasting pan and top with the sliced onion. Add the beer to the pan and cover tightly with foil. Roast the pork for 4-5 hours, until very tender. Cool to handle and shred.
Heat a Dutch oven over medium-high heat with the oil. Add the chopped onion and sliced garlic to the pan and season with salt and pepper and the remaining teaspoon of Mexican oregano, the cumin and the coriander.
Process the tomatoes in a food processor until smooth. Add the stock, tomatoes, hominy and pinto beans to the pot. Add the shredded pork and reserved pan juices. Simmer to thicken and combine the flavors, 30-40 minutes.
Serve the soup in shallow bowls with lots of cilantro, cheese and lime, with tortillas for wrapping.
~*Piper*~
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