Using a large Dutch oven, saute 2 chopped onions in a little canola oil, sprinkle with a little salt. When translucent, add 5 cloves minced garlic. Place large chunks of bone-in pork shoulder (here, 4 ½ lb pork butt) in pot, browning on each side (about 8 mins). Add 14.5 oz canned, diced tomatoes, 6 cups chicken broth, several sprigs fresh marjoram (about 1 ½ Tbsp), and about 1 ½ tsp salt. Bring to a boil, then reduce to a simmer, cover, and place in a preheated 300 degree oven until pork is tender (about 2 hours). In the mean time, place 3 large dried Ancho chiles (seeds and stems removed) in 1 ½ cups boiling water, and cover until tender (about 20 mins). Blend ancho mixture until smooth, then set aside. Remove pot from oven, skim fat, and remove the large pork chunks and set aside. Add 40 oz (three 13.5 oz cans) canned white hominy (drained and rinsed) to the pot, along with the ancho mixture. Shred the pork and then return to the pot. Simmer stew until flavors meld (about 30 mins). Serve with warmed tortillas (I heated them one at a time in a skillet), lime wedges, roughly chopped cilantro, sliced avocado, and sliced radishes. This recipe is from The New Best Recipe Cookbook by America’s Test Kitchen. The next time I make this, I will reduce the pork to 2 ½ lbs and maybe increase the hominy. (Dec. 2013)
Cooking Adventures 