Braden Family Cookbook
AND HOMINY STEW
8 servings……this is a big stew
2 TBSP chili powder with the salt and pepper.
Rub this mixture all over the pork cubes.
Cook bacon until crisp in large pot over medium heat.
Remove bacon to paper towels to drain.
In batches, add the pork to the pot and brown on all sides.
When pork is browned, remove with a slotted spoon to a big bowl.
medium heat add the chilies and cook for about a minute.
Remove chilies and set aside. They
are to be added back to the stew for the last 15 or so minutes of cooking.
If you leave in the chilies for the whole time the pork is cooking, their
skins come off and look like 2 inch long cat whiskers.
Hey, this is a real recipe, these things can happen!
Over medium heat, add onion, ham carrots and garlic.
Cook for about five minutes stirring often.
Stir in hominy, tomatoes and juice, marjoram, beer, broth, pork and
remaining 4 TSP chili powder and bring to a boil.
Reduce heat, cover and simmer for about an hour, or until pork is quite
tender. Add reserved chilies and
cook until they are just cooked.
the stew is a little thin, you may add 11/2 – 2 TBSP yellow cornmeal to
thicken. Season with salt and
pepper. Place in warmed bowls and
top with bacon and chopped cilantro.
serve with Mexican beer, white rice or warm cornbread.