This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.
Recipe information
Yield
Makes 2 servings
Ingredients
1
1/4 teaspoons olive oil
1
/2 cup diced onion
1
/4 cup diced celery
2
tablespoons chopped fresh cilantro, divided
2
1/2 teaspoons chopped garlic
1
/2 pound lean, boneless pork loin, diced
1
/2 cup drained hominy (or drained canned corn)
1
/2 cup diced green poblano pepper
3
ounces canned tomatillos, diced
2
teaspoons cumin seeds
2
teaspoons dark chili powder
2
3/4 cups chicken stock
1
teaspoon ground coriander (optional)
Salt and freshly ground black pepper
Need to make a substitution?
Preparation
Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.
Nutrition Per Serving
Per serving: 269 calories
11 g fat
2 g saturated
17 g carbohydrates
4 g fiber
27 g protein
#### Nutritional analysis provided by Self