Gryffon Ridge Spice Merchants


Tomatillo Stew with Hominy and Smoked Pork

Serves 8

1 1/2 lbs. Tomatillos, husked and halved
1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large Garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves
3 Tbsp. Olive Oil
8 Cups Chicken Stock
Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Sea Salt
Freshly Ground Black Pepper

Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.

In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano.  Pulse until coarsely chopped, scraping down the side.  Add 1 cup of the chicken stock and puree until smooth.  In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat.  Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.

Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Chile Colorado (Red Chile Sauce)

2 oz. Anaheim Chile Powder
1 oz. Guajillo Chile Powder
4 Cups Boiling Water
1/4 Cup Onion ~ Minced
3 Garlic Cloves ~ Minced
1 1/2 Tsp. Cumin Powder
1 Tsp. Oregano
2 Tbsp. Olive Oil
1 Tbsp. Flour
1 Tbsp. Seas Salt, or to taste
2 Tsp. Sherry Vinegar
1 Tsp. Sugar

Place Chile powders in a heatproof bowl and whisk the boiling water into them. Cover and set aside.

Sauté onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, for 2 minutes. Add flour and cook, stirring, another 2 minutes. Whisk in chile mixture and simmer, partially covered, stirring occasionally, until reduced to about 2 1/2 cups, about 30 minutes.

Whisk in salt, vinegar, and sugar.

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