Stew goes Mexican
Soups and stews are gracing our dining room tables more and more as we head further into fall.
And weekends are an ideal time to spend with your favourite stew pot.
I like to get a stew started just after lunch and enjoy the aromas as it fills the house.
It makes for an easy Sunday dinner and leftovers are even better the next day.
This week’s recipe is a Mexican dish called Posole.
It features pork shoulder that is treated with a dry rub before being roasted in the oven at a low temperature.
Once tender, the meat is shredded and added to a tasty combo of chicken stock, tomatoes, beans and spices.
The other featured ingredient is hominy.
Hominy is sold pre-cooked in cans or dried. It’s a corn that has been treated with lime to remove the hull.
In dried, ground form, it’s also known as “grits.”
This tasty stew is accompanied by flour tortillas and fresh lime wedges and some grated Monterey Jack cheese.
I like to garnish it with lots of fresh cilantro and serve it with some Mexican hot sauce for those who want to spice it up even more.