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

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

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

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Red Hominy and Meat Stew

Ingredients

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