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  Recipe Home Pork  Southwest Mesa Pork Stew
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  Southwest Mesa Pork Stew
  Category: Pork
  Author: Bernard Roth, No. Dartmouth, MA
  Date: 9/12/2010
  Hits: 615
Description:  Browned lean pork, onions, peppers, chiles, golden hominy, crushed tomatoes, hominy, stock

History: We first had a pork, onion, hominy, and chiles stew in a falling down shack on a Tewa Reservation in New Mexico between Albuquerque and Taos. Pueblo people. Was quite spicy, and the lady who cooked it looked at the "palefaces" enjoying her cooking. It's called "posole" there. We were looking up craftspeople at the time. I have softened the "heat" added more ingredients for flavor and health, and used lean pork. Good winter food.

Serving Size: 6-8

Preparation time: about 20 minutes prep, 1 hr cook

1 lb. of lean pork, cut in 1" cubes
1 15oz. can of gold or white hominy, drained
2-3 cloves of garlic, peeled and minced
1-15 oz can diced tomatoes [in winter], 2 medium tomatoes in season, diced.
1 large onion, diced
1/2 to a whole jalapeno, cored, seeded [use gloves!!], and chopped
1 tbsp. medium chili powder [New Mexico, of course]
1 c. chopped coarsely-red, green and yellow peppers.
1 package frozen okra--[whole pods] [or fresh in season--3/4 lb, washed, trimmed, dried
2 tbsp olive or corn oil for cooking
Heat oil in cast iron covered casserole, add some salt and pepper to taste. When oil is hot, brown pork, stirring to get all sides. Add onions, peppers, jalapeno and chile powder, cook until softened, add tomatoes, garlic, and hominy. Cover and cook on medium low for 3/4 hr. Add 1/2 c water if liquid evaporates. Add okra and cook for 1/4 hr. more. Serve with a good coarse whole grain bread, glass of red wine, salad. Enjoy!

Reformatted from a recipe submitted to, © Good Cooking, Inc.
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