Pork Chili Verde

It's officially March, and while I'm very much looking forward to the gorgeous days Spring brings, I'm somewhat lamenting the fact that those frigid nights perfect for curling up by a fire with a bowl of hearty stew are ending.

Unfortunately, I fear that this current "cold" front that just blew into Houston might bring one of the last nights where the temperature falls below 50, and I plan to take full advantage.

You can either dice the poblano
or cut it into strips.

I made this stew a few weeks ago and froze the leftovers. I'm definitely pulling them out tonight to enjoy on one of the few cold nights we have left in Houston.

Pork Chili Verde

Serves 4 - 5

• 1.5 lbs. pork stew meat,
  seasoned with salt and pepper
• 2 poblano peppers, sliced
• 1 medium yellow onion, diced
• 1 can white hominey
• 2 cups tomatillo salsa
• 2 teaspoons cumin
• 1 teaspoon Mexican oregano
• 2 teaspoons chipotle chili powder
• 12 ounces Mexican lager beer,
  at room temperature
• 1 cup chicken stock
• olive oil

1. Heat olive oil in dutch oven over medium heat. Add pork and cook until browned, about 5 minutes.

Give everything a good stir to make
sure the spices mix evenly.

2. Add spices, onions and poblano peppers. Stir to mix the vegetables, spices and pork together. Cook for another 5 -7 minutes to allow vegetables to soften. Add the hominey.

3. Pour in the beer to deglaze the pan, using a wooden spoon to scrape up the browned bits if necessary. Add the salsa and chicken stock, stirring to combine.

4.Let the liquid come to a simmer. Cover the pot and stirring occasionally, cook over low heat for an hour and a half or until the pork is tender.