This comforting dish isn't difficult to make, though it requires a bit of thinking ahead. It's best if it's made the day before serving.
1 tsp half-sharp Hungarian paprika
1 1/2 teaspoons smoked Spanish paprika
1 tsp cumin
1 tsp ground coriander
1 tsp salt
1 T olive oil
2 pounds pork shoulder
1 large onion, diced
5 garlic cloves, minced
1 1/2 cups water
1 tsp ground coriander
1 tsp ground cumin
2 tsp dried Mexican oregano (crushed)
1 12 oz amber ale
1 cup water
2 cups chicken broth
2 chipotle peppers, minced with 1 tsp adobo sauce
1 (14.5-ounce) can fire-roasted diced tomatoes
2 (14.5-ounce) cans golden hominy, drained
Garnishes:
shredded napa cabbage
tortilla chips
minced fresh cilantro
thinly sliced radishes
shredded monterey jack cheese
sour cream
Combine paprikas, cumin, coriander and salt. Trim fat from pork. Cut pork into 2-inch pieces. Combine pork and paprika mixture, tossing well to coat.
Heat 1 T olive oil in a large deep pan over medium-high heat. Add pork in two batches, browning on all sides. Remove pork from pan. Add onion to pan drippings; sauté 4-5 minutes. Add garlic and sauté again briefly.
Return pork to pan. Add additional cumin, coriander, and Mexican oregano. Stir to combine. Add beer and bring to a boil. When alcohol smell has diminished somewhat, add water, chicken broth, and minced chipotle peppers. Return to boil, cover, reduce heat, and simmer 2 hours or until pork is tender.
Remove pork from pan using a slotted spoon; shred using 2 forks. Add shredded pork back to broth mixture. Stir in tomatoes. Allow stew to cool slightly; then, cover and chill overnight.
Skim solidified fat from surface of stew. Add hominy and bring to a boil over medium-high heat. Taste for salt. Reduce heat; simmer 5 minutes.
Serve in bowls, liberally garnished with your choice of vegetables and cheese (see suggestions above).
We talk about this recipe HERE.
