Страница 63

Pork and Hominy Stew with Roasted Anaheim Chiles

PAIR WITH

Homemade Corn Tortillas

(PAGE 140)

Hominy (large dried corn kernels) add buttery, popcorn flavor and chewy texture to the tangy Mexican soup known as

posole.

Instead of browning tough pork shoulder and simmering it for hours, as is traditional, I broil pork tenderloin and add it at the end. A few mild Anaheim chiles added to the broiler pan lend the soup a smoky-spicy base note. You can make this soup vegan by omitting the pork and substituting vegetable broth for the chicken broth. Add a few red potatoes to the pot with the hominy

.

Corn tortillas

(see page 140)

are a traditional accompaniment; the corny flavor of the masa and the hominy work well together

.

SERVES

6

ACTIVE TIME

20

MINUTES

TOTAL TIME

40

MINUTES

1 lb [455 g] pork tenderloin

4 medium green Anaheim chiles

2 Tbsp extra-virgin olive oil

Sea salt

Freshly ground black pepper

1 medium yellow onion, finely chopped

1 large carrot, peeled and thinly sliced

4 medium garlic cloves, minced

2 tsp ground cumin

1 Tbsp chopped fresh oregano, or

1

/

2

tsp dried Mexican oregano

1

1

/

2

tsp ground coriander

5 cups [1.2 L] chicken broth

(see page 17)

One 15-oz [425-g] can white hominy, drained

One 12-oz [340-g] can tomatillos, drained and chopped