Red Hominy and Meat Stew

Name: Red Hominy and Meat Stew
Yield: Yield: 8 Portions
Ingredients: 3 oz/85 g thinly sliced white onions; 3 oz/85 g thinly sliced red radishes; 1 oz/28 g lard; 2 chiles de árbol, seeds, stems, and ribs removed; 2 limes, quartered; 1 tsp/1 g dried marjoram; 1 tsp/1 g Mexican oregano; 1 lb/454 g cooked hominy; 1 lb/454 g boneless pork shoulder; 4 oz/113 g sliced onions; 2 garlic cloves, crushed; Salt, as needed; Ground black pepper, as needed; ½ chicken (about 1 lb 8 oz/680 g); 1 tbsp/3 g dried marjoram; 4 guajillo chiles, seeds, stems, and ribs removed; 1 tbsp/3 g Mexican oregano; 4 oz/113 g very finely shredded green cabbage

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g boneless pork shoulder
4 oz/113

Stew
Gluten-free
Street Food

Method

Combine the pork, onions, garlic, and water to cover by 1 in/3 cm. Bring to a boil, and then reduce the heat to simmer gently for 30 minutes, skimming frequently. Adjust seasoning with salt as needed.
Add the chicken and simmer until all the meat is tender, about 45 minutes. Add water as needed to keep covered by ½ in/1 cm.
When done, take the meat fr