Pork Chili With Beans And Hominy Recipe

Name: Pork Chili With Beans And Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried pink beans, picked over and rinsed; 8 cups water, 4 cups very hot; 6 dried guajillo chiles, stemmed; 2 dried chipotle chiles, stemmed; 4 large garlic cloves, smashed; 1 medium onion, coarsely chopped; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon ground coriander; One 28-ounce can peeled Italian tomatoes; 3 tablespoons extra-virgin olive oil; 2 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces; Salt and freshly ground pepper; 2 cups chicken stock or low-sodium broth; 2 bay leaves; One 15-ounce can white or yellow hominy, drained and rinsed; Rice, sour cream, cilantro and Cheddar cheese, for serving

Servings: persons

1/2 cup dried pink beans, picked over and rinsed
8 cups water, 4 cups very hot
6 dried guajillo chiles, stemmed
2 dried chipotle chiles, stemmed
4 large garlic cloves, smashed
1 medium onion, coarsely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground coriander
One 28-ounce can peeled Italian tomatoes
3 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
Salt and freshly ground pepper
2 cups chicken stock or low-sodium broth
2 bay leaves
One 15-ounce can white or yellow hominy, drained and rinsed
Rice, sour cream, cilantro and Cheddar cheese, for serving

1
Put the beans and 4 cups of water in a pressure cooker. Close the lid and bring to high pressure over high heat. Reduce the heat to low or just enough to maintain pressure and cook for 5 minutes. Remove from the heat; let stand for 10 minutes, then carefully release the steam valve and drain. The beans should be barely tender with a hard core.
2
Meanwhile, in a medium bowl, soak the guajillo and chipotle chiles in the 4 cups of very hot water until softened, 15 minutes. Drain, reserving 1/4 cup of the liquid. Transfer the chiles and the reserved liquid to a blender and add the garlic, onion, cumin, oregano and coriander. Blend until fairly smooth. Add the tomatoes and their juices and puree until smooth. Strain into a bowl through a fine sieve, pressing hard on the solids.
3
Wipe out the pressure cooker. Add the olive oil and heat until shimmering. Season the pork with salt and pepper and add half of it to the pot. Cook over moderately high heat until browned all over, about 10 minutes. Using a slotted spoon, transfer the meat to a plate. Brown the remaining meat. Return all of the meat to the pot and add the tomato puree, stock, bay leaves and drained beans. Close the lid and bring to high pressure over high heat. Reduce the heat to low or just enough to maintain high pressure and cook for 30 minutes.
4
Remove the pressure cooker from the heat and let stand for 10 minutes, then carefully release the steam valve. Add the hominy and cook uncovered over moderately high heat for 5 minutes. Discard the bay leaves. Season with salt and pepper and serve with rice, sour cream, cilantro and cheese.

1185

kcal

Calories

Fat

Carbs

123

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 17 ingredients. The key ingredients include: 1/2 cup dried pink beans, picked over and rinsed, 8 cups water, 4 cups very hot, 6 dried guajillo chiles, stemmed, 2 dried chipotle chiles, stemmed, and more.

Yes, Pork Chili With Beans And Hominy 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.

Pork Chili With Beans And Hominy

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