Chock a Pot Pork Stew (Latin Fusion) Recipe

Name: Chock a Pot Pork Stew (Latin Fusion)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried New Mexico chiles (see note in directions); 2 cups boiling water; 1 14 lbs lean boneless pork loin, trimmed of excess fat and cubed into 1/2 - 1 inch pieces; 1 cup chopped onion; 2 garlic cloves, chopped; 1 (14 1/2 ounce) can diced tomatoes; 2 -4 teaspoons cumin; 2 teaspoons oregano; 2 cups butternut squash, cut into 1/2 - 1 inches cubes; 1 (14 1/2 ounce) can hominy, drained not rinsed; 1 large plantain, cut into 3/8 inch thick slices; 14-½ cup fresh cilantro, chopped

Servings: persons

2 dried New Mexico chiles (see note in directions)
2 cups boiling water
1 14 lbs lean boneless pork loin, trimmed of excess fat and cubed into 1/2 - 1 inch pieces
1 cup chopped onion
2 garlic cloves, chopped
1 (14 1/2 ounce) can diced tomatoes
2 -4 teaspoons cumin
2 teaspoons oregano
2 cups butternut squash, cut into 1/2 - 1 inches cubes
1 (14 1/2 ounce) can hominy, drained not rinsed
1 large plantain, cut into 3/8 inch thick slices
14-½ cup fresh cilantro, chopped

1
Tear off tops of dried chilies and place them in a bowl with the boiling water.
2
If you want a mild sauce discard seeds before placing in water.
3
Allow the peppers to seep for 20-30 minutes, until soft.
4
Place chilies and the brewing water in a blender and puree into a sauce.
5
Heat oil in a large saucepan.
6
Add in cubes of pork and stir for 1 or 2 minutes.
7
Add in onions and saute for 2 to 3 minutes.
8
Add in garlic and cook an additional minute.
9
Pour the chile sauce and canned tomatoes into the saucepan and bring to a low boil.
10
Reduce to simmer and add in cumin and oregano.
11
Allow to cook at least 25 minutes.
12
If you are not in a hurry, cook a full 35 minutes for a more tender pork.
13
Add in the diced butternut squash and cook an additional 15-20 minutes, until the squash is starts to become tender.
14
(You can poke the squash with a fork, but it still has some resistance).
15
Add in the the hominy and cook an additional 10 minutes.
16
Add in the plantain and cook 3 to 5 minutes, until the plantains are soft but not breaking apart.
17
Stir in the chopped cilantro and serve.

2313

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dried New Mexico chiles (see note in directions), 2 cups boiling water, 1 14 lbs lean boneless pork loin, trimmed of excess fat and cubed into 1/2 - 1 inch pieces, 1 cup chopped onion, and more.

Yes, Chock a Pot Pork Stew (Latin Fusion) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chock a Pot Pork Stew (Latin Fusion)

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