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Ingredientes
- 5 c. Water
- 4 x Dry ancho chilies
- 2 Tbsp. Extra virgin extra virgin olive oil
- 3 lb Pork tenderloin, cut in 1 1/2" cubes
- 4 c. Hominy, 2 cans, liquid removed and rinsed
- 4 lrg Garlic cloves, chopped
- 1Â 1/2 tsp Grnd cumin
- 1Â 1/2 tsp Dry oregano
- 2Â 1/2 tsp Salt
- 1 sm Red onion, julienned
- Â Â Minced cilantro, for accompaniment
Direcciones
- Boil 1 c. of water. Put the chilies in a bowl, cover with the boiling water, and soak 20 min. Reserve the soaking liquid. Stem and seed the chilies. In a blender or possibly food processor, purae them with the reserved soaking liquid.
- In a large pot, heat the oil over moderately high heat. Add in about a third of the pork. Brown well on all sides, about 8 min, and remove. Brown the remaining meat in 2 more batches, adding oil if needed. Return the pork to the pot with any accumulated juice. Stir in the chili purae, the hominy, and remaining qt of water, garlic, cumin, oregano and salt.
- Bring to a simmer over moderately high heat; reduce the heat and cook at a bare simmer, partially covered, till meat is falling apart tender, about 3 hrs. Serve topped with the red onion and cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 91 | 25% |
| Total Fat 10.3g | 13% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 1325mg | 55% |
| Potassium 910mg | 26% |
| Total Carbs 17.66g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.07g | 2% |
| Protein 47.06g | 75% |
