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Ingredients
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2 fresh poblano chile peppers
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8 ounces bacon, chopped
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1 tablespoon bacon drippings
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2 pounds pork loin, cut into 1-inch cubes
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1 onion, diced
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10 cloves garlic, minced
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2 jalapeno peppers, seeded and diced
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1 teaspoon dried Mexican oregano
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2 teaspoons ground cumin
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1 teaspoon New Mexico chile powder
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¼ teaspoon ground cloves
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½ teaspoon kosher salt
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1 bunch cilantro, chopped
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8 cups chicken stock
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1 (14.5 ounce) can mild red enchilada sauce
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2 (29 ounce) cans white hominy, rinsed and drained
Directions
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Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place poblano chiles cut-side-down onto the baking sheet.
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Cook under the preheated broiler until skin of peppers has blackened and blistered, about 5 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove skins and discard. Dice chiles.
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Cook and stir bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain bacon on a paper towel-lined plate and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high and add pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove pork from the pot and reduce the heat to medium. Stir in onion and garlic; cook and stir until onion has softened and is beginning to turn brown, about 5 minutes.
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Stir roasted poblano chiles, jalapeño peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into onions; cook for 1 minute. Pour in chicken stock and enchilada sauce. Stir in bacon and pork cubes and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer, 1 hour. Stir in hominy, recover, and continue cooking, 1 hour more until pork is very tender.
Tips
The fresh chiles can either be roasted under a broiler or on a grill till the skin blisters and blackens, then wrapped in foil. After 10 minutes remove and the skin will peel off.
Nutrition Facts (per serving)
326 | Calories |
15g | Fat |
27g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 326 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 5g | 23% |
Cholesterol 55mg | 18% |
Sodium 1101mg | 48% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 5g | 18% |
Total Sugars 4g | |
Protein 21g | 42% |
Vitamin C 19mg | 21% |
Calcium 60mg | 5% |
Iron 3mg | 14% |
Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.