Stew goes Mex­i­can

The Delhi News-Record - - DINING - JILL WIL­COX jill@jill­stable.ca Twit­ter @jill­stable

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.

MIKE HENSEN/ THE LON­DON FREE PRESS

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