Ingredients1 h 45 m servings 488 cals
- Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.
Per Serving: 488 calories; 28.2 g fat; 26.9 g carbohydrates; 31.8 g protein; 105 mg cholesterol; 1258 mg sodium. Full nutrition
ReviewsRead all reviews 7
I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (no...
I make this when I have company, everyone loves it. I leave out the japalenos and add fresh poblano peppers instead. This results in a much milder version (usually, sometimes poblanos can surp...
Excellent. Leave it on the stove over night and the meat becomes extra tender.
Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn't as wild about it as they were. I halved the recipe and omitted the jalapeno's just because...
I cut the recipe in half and added 1.5 cartons of mushrooms and it still made about 15+ servings. Very hearty, I served it with sliced avocado and a blob of sour cream in top.
Perfectly balanced—distinctive Mexican flavor in a hearty stew. I made a kosher version by skipping the pork and lard and using shredded chicken instead.