Hog 'n' Hominy Salsa Verde Stew

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 4 large poblano peppers
• 2 red bell peppers
• 2 tablespoons olive oil
• 2 cups chopped red onions
• 3 -4 lbs boneless country-style ribs or 3 -4 lbs lamb butt
• kosher salt
• fresh ground pepper
• 1 tablespoon ground cumin
• 8 large raw tomatillos or 12 ounces raw tomatillos
• 6 -8 large garlic cloves
• 1 cup fresh cilantro, stems and leaves
• 1/2 cup lime juice or 4 limes, juice of
• 1 quart low sodium chicken broth
• 12 ounces beer (any variety)
• 1/2 cup jarred sliced jalapeno (to taste)
• 2 (15 ounce) cans hominy, drained
• flour tortillas or tortilla chips or rice, to serve

Recipe

• 1 heat the oven to 400°f.
• 2 place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. cut out the stems, then remove and discard the seeds.
• 3 finely chop the roasted red peppers. set the poblanos aside.
• 4 heat a large dutch oven or heavy duty pasta pot over medium. add the olive oil and the onions. saute for about 10 minutes, or until the onions become translucent.
• 5 season the lamb with salt, pepper and the cumin. add lamb to the pot with the onions and brown on all sides.
• 6 meanwhile, peel the tomatillos and cut into quarters. in a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. puree for a few minutes or until liquefied. this may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. set aside.
• 7 once the lamb is browned, add the chicken stock, the beer and the pureed tomatillo mixture. stir well, then add the jalapenos and reserved red peppers. bring to a boil, then reduce heat to a simmer. simmer, stirring occasionally, for 2 to 3 hours, or until the lamb breaks into pieces easily and the liquid has reduced by about a fifth. about 30 minutes before the stew is done, stir in the hominy.
• 8 nutrition information per serving (without tortillas): 400 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 26 g carbohydrate; 4 g fiber; 9 g sugar; 38 g protein; 550 mg sodium.
• 9 ___.