Pork & Hominy Chile Verde Stew

jalapenos, cilantro, sour cream, tortillas

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This recipe is a classic from central Mexico and the perfect way to warm up on a chilly winter night. A base of slow-roasted pork shoulder served in its own jus with white hominy gets a kick from a rich chile verde sauce made from roasted tomatillos, jalapeños, and cilantro. A dollop of sour cream and a garnish of shaved red onion and radish brightens everything up.

Difficulty Level

Total Time: 3 hours and 30 minutes

Active Time: 30 minutes

Ingredients

Salsa Verde

3 cups tomatillos, husks removed
2 yellow onions, diced
3 jalapenos, halved, stems removed
2 tablespoons canola oil
2 garlic cloves
1/2 cup cilantro
1/2-1 cup water

Stew

2 pounds pork butt, diced into 4-inch cubes
1 bottle ale
1 teaspoon cumin
1 teaspoon salt, to taste
2 cups beef broth
2 15-ounce cans hominy, drained and rinsed

Serving

1/2 red onion, sliced thinly
2 radishes, sliced thinly
Fresh cilantro
Sour cream
Tortilla chips

Directions

Preheat the oven to 400°F.

On a baking sheet, toss the tomatillos, onion and jalapeños with the oil and a big pinch of salt. Roast for 20 minutes, until softened. Transfer the roasted vegetables to a blender, along with the garlic, cilantro, and 1/2 cup water. Blend until smooth, adding more water as necessary to reach your desired consistency. Season to taste.

Reduce the oven to 350°F.

Place the pork, salsa verde, ale, cumin and salt in an oven-safe braising dish. Add beef broth or water so that the liquid comes at least halfway up the sides of the meat. Cover tightly and braise for 2:30-3 hours, until the meat is very tender.

Remove the pot from the oven and bring to a boil on the stove. Add the remaining beef broth and hominy and season to taste.

Serve the stew with red onions, radishes, cilantro, sour cream and tortilla chips.