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Pueblo Stew
Pueblo Stew
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Prep Time:
50 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Spicy pork stew with cactus and peppers.
Ingredients:
  • 2 tablespoons lard
  • 6 pounds boneless pork shoulder, cubed
  • 1 teaspoon whole coriander seeds
  • 2 onions, chopped
  • 2 potatoes, cubed
  • 2 carrots, chopped
  • 5 cloves garlic, chopped
  • 1 (18.75 ounce) can tomatillos, coarsely chopped
  • 1 (16 ounce) can chopped green chiles
  • 1 (11 ounce) can jalapeno peppers, drained and diced
  • 1 (30 ounce) jar sliced nopalitos, drained and rinsed
  • 2 teaspoons dried oregano
  • 1 (20 ounce) can hominy, drained
  • 4 teaspoons cumin seed
  • 2 cups crumbled queso fresco
  • 0.5 cup chopped fresh cilantro
Instructions:
  • In a large pot over high heat, melt lard. Add cubed pork and coriander seeds. Sear until pork is browned, approximately 10 minutes. Mix in onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if needed for consistency.
  • Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes until the pork is tender. Serve the stew in bowls and garnish with crumbled cheese and chopped cilantro.

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