This is another gift from Mona. She taught me a great deal about 'real' Mexican cooking. The Mexican lunch specials I served all had her stamp of approval on them. I miss Mona, her husband was transferred to Kansas and she went to live in the land of the Tornado.
Recipe By : Sitara
Serving Size : 6 Preparation Time :3:20
Categories : Luncheon Main Dishes
Mexican Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork shoulder or butt -- cubed
1 pound boneless chicken thighs -- cubed
3 slices bacon -- cooked crisp and chopped
1 tablespoons plus 1 teaspoons chili powder
1 teaspoon salt
2 large red bell pepper -- chopped
1 large onon -- thinly sliced
1 medium carrot -- chopped
2 large dry ancho peppers, seeded & chopped -- soaked & pureed
6 large garlic clove -- chopped
1 large can hominy -- drained
2 cups diced tomatoes in juice
2 cups beer
2 cups chicken stock
1 teaspoon marjoram
1 teaspoon cumin
bunch of fresh cilantro
shredded iceberg lettuce
grated cheddar cheese
chopped green onions
1. De-seed, tear and soak the dry ancho peppers. Puree in blender and reserve.
2. Mix salt and chili powder together and use as a rub to rub all over pork and
3.Saute pork and chicken in batches in hot oil (or bacon drippings) till brown on all sides. Reserve meat in bowl.
To pot add onion, garlic, carrot and bell pepper to pot and cook 5 minutes on medium heat stirring occasionally. Add pureed chilis, hominy, tomatoes, stock and herbs and remaining chili powder. Add back meats. Bring to boil. Reduce heat and simmer covered, till pork is very tender (about 1 hour). Simmer uncovered till slightly thickened (10 minutes).
Serve in deep plates topped with chopped crisp bacon and fresh cilantro.
Serve side plates with toppings. Serve with tortillas or cornbread.