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1
Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat.
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2
Sprinkle the pork with 1 teaspoon salt.
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3
Working in batches, cook the pork, stirring, until browned, about 5 minutes.
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4
Transfer to a plate and discard the fat from the pot.
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5
Heat the remaining 1 tablespoon vegetable oil in the pot.
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6
Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes.
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7
Return the pork to the pot along with the chicken broth; cover and bring to a boil.
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8
Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
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9
Increase the heat to medium high and bring the stew to a low boil.
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10
Add the potatoes, hominy and enough water to cover the pork and potatoes.
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11
Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
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12
Whisk the cornstarch with 1/4 cup water in a small bowl until smooth.
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13
Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes.
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14
Serve with flour tortillas.
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15
Photograph by Kat Teutsch
