Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Serves 8 – 10 people (double this for GREAT leftovers) | Prep Time: 20-30 minutes | Cook Time: 1 hour
Ingredients
- ¼ Cup Oil, Olive
- 3 Pounds Pork, Loin or Shoulder, Cubed, Diced Small
- 1 Ea Pepper, Red Bell, Diced Medium
- 1 Ea Pepper, Green Bell, Diced Medium
- 1 Ea Onion, Yellow, Medium, Diced Small
- 1 Cup Green Chili, Mild (Or More for Hotter/Less for mild)
- 1 Can 28 oz Tomato, Fire Roasted Canned
- 3 Cups Prepared Hominy, White or Yellow
- 3 Tbsp Chile Powder
- 1 Tbsp Cumin, Ground (Or to taste)
- 3 Tbsp 5280 Culinary Spice Bayou Dust Rub
- 1.5 – 2 ea Quart Chicken Broth/Stock, Adjust as needed
- ¼ – ½ Cup Masa Harina, Adjust more/less for thickness desired
- 1 ea Cilantro, Bunch, Fresh, Chopped small
Directions
- Preheat your cast iron Dutch oven on the stove top over medium heat for 10 minutes
- Prep the ingredients above as instructed
- Once pan is heated add the olive oil and heat for 30 seconds
- Add the peppers and onions and sauté until just caramelized
- Add the pork and sauté until half cooked
- Add the Bayou Dust, Chile Powder, Cumin, Hominy, green chilies and canned tomatoes and mix well
- Add the stock and adjust if needed to desired consistency (add more stock for a thinner stew)
- Allow this mixture to come to a boil, reduce to a simmer and allow to slowly cook for 1 hour covered
- Once fully cooked, adjust the broth level if needed. If at the desired level, sprinkle some of the masa onto the surface of the chili and allow to absorb some moisture
- Using a wire whisk, mix in the masa and allow return to a simmer to thicken. Adjust using the same process above if more thickness is desired or add more stock if stew is too thick
- Adjust seasoning level if needed
- Serve in a bowl with crema, corn tortilla strips and fresh cilantro
