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spray oil

1/2 cup onions, chopped

1 clove garlic minced

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon dried oregano

2/3 cup canned whole green chilis, diced

2 teaspoons canned jalapenos, minced

4 cups chicken broth (use recipe for Curried Chicken)

2 medium red potatoes, peeled and cut into 1/2" pieces

1-1/2 - 2 pounds pork tenderloin, cut into 1" chunks

1 can hominy, drained


1/4 cup water

2 tablespoons arrowroot or cornstarch




Heat a heavy 4 quart casserole.  Spray with oil and saute the onions and garlic over low heat until they soften.  Stir in the cumin, black pepper and oregano for 1 minute.  Add the green chilis, jalapenos, and chicken broth.


Bring liquid to a simmer.  Add the potatoes and simmer, partially covered, until the potatoes are tender, about 10 minutes.


Meanwhile, oil and heat a non-stick skillet and sear the pork tenderloin pieces in a single layer on all sides.  Remove and reserve.  Add 1/4 cup cool water to the skillet and deglaze the pan leaving the liquid to cool in the pan.


Add the pork pieces and hominy to the stew when the potatoes are tender and cook another 5-10 minutes, just until the pork is cooked through and the hominy is warmed.


Finish:  Stir the starch into the cooled deglazing liquid.  Scrape into the stew and stir until thickened.


Yield: 6 servings