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| 2 | | tablespoons | | vegetable oil |
| 1 | 5-6 pound | boston butt pork roast, trimmed, cut into 1-1/2 inch cubes | ||
| 1 | large | onion | ||
| 4 | cloves | garlic, minced | ||
| 5 | cups | chicken stock or canned chicken broth | ||
| 10 | medium | tomatillos, husked, cored, and quartered | ||
| 1 | bunch | cilantro, stemmed | ||
| 1 | 15-ounce can | hominy, drained and rinsed | ||
| 2 | dried red chiles (red), stemmed | |||
| to taste | salt and pepper | |||
| 1 | medium | onion, finely diced | ||
| 1 | bunch | radishes, thinly sliced | ||
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| Heat oil in heavy large skillet over high heat. Add pork and cook until brown on all sides. Reduce heat to
medium. Add 1 large onion and cook until tender, stirring occasionally, about 10 minutes. Add garlic and
cook 2 minutes. Add 3 cups of the stock. Simmer until meat is very tender, about 1-1/2 hours. Puree tomatillos and cilantro with remaining 2 cups of stock in blender. Add puree, hominy, and red chiles to pork. Smmer 15 minutes. Season with salt and pepper. (Can be prepared 2 days ahead). Cover and refrigerate. Rewarm over low heat). Discard chiles. Serve the stew topped with the diced onions and radishes. NOTE: Most boston butt roasts are very fatty and have a large bone. This recipe works well with approximately 2 pounds of meat. To get 1-1/2 to 2 pounds of meat, I generally have to buy about a 5 to 6 pound roast. I tried a leaner cut of meat ONCE and was very disappointed; although fatty, the boston butt is very flavorful. |
