Rating: 5 stars
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  • 1 Rating
Source: Midwest Living

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Recipe Summary

prep:
40 mins
roast:
3 hrs
broil:
10 mins
stand:
20 mins
cook:
10 mins
total:
4 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Brush all sides of pork with 3 tablespoons oil. Sprinkle with crushed red pepper and gravy mix; rub into meat with fingers. In a roasting pan, stir together garlic, jalapeno, and 1 cup water. Add roast. Roast, uncovered, for 3 hours or until pork is tender, adding water as needed to the roasting pan. Remove and let cool slightly. When cool enough to handle, shred pork with 2 forks; set aside. Strain the cooking liquid through a fine mesh strainer; discard solids. Skim fat from liquid and set aside.

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  • Preheat broiler. Place the Anaheim and poblano peppers on a foil-lined baking sheet. Broil 4 to 5 inches from the heat about 5 minutes per side or until blistered and just starting to char. Remove and wrap in the foil. Let stand 20 minutes or until cool enough to handle. Stem and seed the peppers. Use a small sharp knife to peel the skin from the peppers. Chop the peppers; set aside.

  • In a 4-quart Dutch oven, cook onion in 3 tablespoons oil over medium heat until tender. Stir in flour and chili powder until combined. Stir in pork, roasted peppers, hominy with liquid, tomatoes, vegetable broth, reserved broth from pork, beans, habanero pepper, oregano and cumin. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 20 minutes or until desired consistency. Serve with sour cream and shredded cheese

*

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

571 calories; fat 34g; cholesterol 92mg; saturated fat 11g; carbohydrates 37g; mono fat 15g; poly fat 6g; insoluble fiber 8g; sugars 6g; protein 29g; vitamin a 1749.2IU; vitamin c 69.7mg; thiamin 0.7mg; riboflavin 0.6mg; niacin equivalents 5.7mg; vitamin b6 0.9mg; folate 52.4mcg; vitamin b12 1.2mcg; sodium 1007mg; potassium 724mg; calcium 212mg; iron 4.7mg.
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