Name: Pueblo Stew
Prep time: 50 min
Cook time: 50 min
Yield: 12
Ingredients: Lard - 2 tablespoons; Boneless pork shoulder, cubed - 6 pounds; Whole coriander seeds - 1 teaspoon; Onions, chopped - 2; Potatoes, cubed - 2; Carrots, chopped - 2; Garlic, chopped - 5 cloves; Tomatillos, coarsely chopped - 1 (18.75 ounce) can; Chopped green chiles - 1 (16 ounce) can; Jalapeno peppers, drained and diced - 1 (11 ounce) can; Sliced nopalitos, drained and rinsed - 1 (30 ounce) jar; Dried oregano - 2 teaspoons; Hominy, drained - 1 (20 ounce) can; Cumin seed - 4 teaspoons; Crumbled queso fresco - 2 cups; Chopped fresh cilantro - ½ cup

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Pueblo Stew

1. Lard - 2 tablespoons

2. Boneless pork shoulder, cubed - 6 pounds

3. Whole coriander seeds - 1 teaspoon

4. Onions, chopped - 2

5. Potatoes, cubed - 2

6. Carrots, chopped - 2

7. Garlic, chopped - 5 cloves

8. Tomatillos, coarsely chopped - 1 (18.75 ounce) can

9. Chopped green chiles - 1 (16 ounce) can

10. Jalapeno peppers, drained and diced - 1 (11 ounce) can

11. Sliced nopalitos, drained and rinsed - 1 (30 ounce) jar

12. Dried oregano - 2 teaspoons

13. Hominy, drained - 1 (20 ounce) can

14. Cumin seed - 4 teaspoons

15. Crumbled queso fresco - 2 cups

16. Chopped fresh cilantro - ½ cup

How to cook deliciously - Pueblo Stew

1. Stage

Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.

2. Stage

Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.