#yucatanstew

A rich and flavorful Yucatan-inspired pork stew with the smokiness of ancho chiles, the brightness of lime juice, and the heartiness of hominy.

Ingredients: 2 lbs pork shoulder, cubed. 3 dried ancho chiles, deseeded and soaked. 1 onion, chopped. 3 cloves garlic, minced. 2 tomatoes, diced. 1 bell pepper, chopped. 1 cup hominy, drained. 4 cups chicken broth. 2 tablespoons achiote paste. 2 teaspoons cumin. 1 teaspoon oregano. Salt and pepper to taste. 2 tablespoons vegetable oil. Juice of 2 limes. Fresh cilantro for garnish.

Instructions: Using a blender, blend achiote paste, chicken broth, and soaked ancho chiles until smooth. Heat the vegetable oil in a large pot and brown the pork. Take it out and set it aside. Saut the onions and garlic in the same pot until they smell good. Add the bell pepper and tomatoes and cook until the pepper is soft. Mix the ancho chiles, cumin, oregano, salt, and pepper, then add the pork back to the pot. Bring to a boil, then lower the heat, cover, and let it cook for an hour and a half to two hours, until the pork is soft. After you add the hominy and lime juice, let it cook for another 15 minutes. If the seasonings need to be changed, do so now. Serve hot with fresh cilantro on top.

Prep Time: 20 minutes

Cook Time: 120 minutes