When the days begin to shorten, the weather gets cold and it starts to feel like winter, it's time to start making savory stews. Nothing beats a delicious warm stew on a cold, dark, winter night. Every family has their favorite stew, this stew is one of the very best.
This Mexican stew is made with pork shoulder and hominy, and has amazing flavors.
You will need:
1 large pork shoulder
3 cans hominy
1 medium to large onion, diced
4 garlic cloves, finely chopped
5-6 tablespoons red chili powder
Start by cubing the pork shoulder into approximately 1-inch cubes. Put the cubes into a large pot and completely cover with water. You should probably use approximately 2 quarts of water to cook the pork cubes. Cook the pork for about 2 hours, until the pork is tender.
Cool the pork in the water and pot in the refrigerator overnight. This step is optional, but as pork shoulder is extremely fatty, cooling the pork overnight will cause the fat to congeal on top of the water. The next day, you can remove the congealed fat from the top of the stewed pork.
Put the pot with the pork and stewing water back on the stove after you have removed the fat. Next dice the onion and chop the garlic cloves. Sauté the onion and garlic, then add to the pork and begin to heat the stew over medium-high heat. Add the three cans of hominy, including the water to the stew. Finally, add the chili powder and stir well to mix in.
Heat the stew for 1 to 2 hours until the flavors are mixed and the stew is hot. Serve with homemade cornbread or biscuits.