1-1 1⁄2 pounds boneless pork (almost any cut will do, but please use only humanely raised pork)
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne (or more to taste)
1 tablespoon vegetable oil
1 3/4 cup chopped onion
1 cup 3/4 inch squares of bell pepper
2 cloves garlic, minced
1 can chili beans or pinto beans, rinsed (or 1 1⁄2 cups cooked leftover pintos)
1 cup V-8 juice
1⁄2 cup water
1 can RO*TEL tomatoes
1 can hominy, drained
1 can (4 oz) green chiles (or 2 roasted, peeled, and chopped Anaheim or poblano chiles)
Chop onions, garlic, and green peppers and combine. Set aside.
Cut pork into 3/4 inch cubes. Combine cumin, cinnamon, cayenne, and salt. Sprinkle over pork and stir to mix.
Heat oil in Dutch oven over medium heat. Add pork; cook 5 minutes. Add onion, bell pepper, and garlic. Saute for 3 minutes. Stir in beans, hominy, RO*TEL tomatoes, and chopped green chiles. Add 1⁄2 cup water and 1 cup V-8 juice.
Bring to a boil. Cover, reduce heat and simmer for 1 hour. Ladle stew into bowls; garnish with fresh cilantro if desired.
Makes 4-6 servings.
Recipe from Carol Newsom