A hearty and comforting Mexican dish. It's like a soup, but also like a stew. Bacon is simmered with pork, chillies, hominy (hulled sweetcorn), enchilada sauce, seasonings and chicken stock. Serve with sour cream and grated cheese.
Ken from CA
2 red capsicum, halved and seeded
225g bacon, diced
1 tablespoon bacon drippings
900g pork loin, cut into 2.5cm cubes
1 onion, diced
10 cloves garlic, finely chopped
2 Scotch bonnet chillies, seeded and diced or to taste
1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon chilli powder
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1 bunch coriander, chopped
2 litres chicken stock
1 (395g) jar enchilada sauce
2 (825g) tins white hominy, rinsed and drained
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Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil. Place the red capsicum cut side down onto the baking tray.
Cook under the grill until the skin of the capsicum have blackened and blistered, about 5 minutes. Place the blackened capsicum into a bowl and tightly seal with plastic wrap. Allow the capsicum to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the capsicum.
Cook and stir the bacon in a large saucepan over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel lined plate and discard all but 1 tablespoon of bacon fat from the saucepan.
Increase the heat to medium-high and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the saucepan and reduce the heat to medium. Stir in the onion and garlic then cook while stirring until the onion has softened and is beginning to turn brown, about 5 minutes.
Stir the roasted capsicum, Scotch bonnet chillies, oregano, cumin, chilli powder, cloves, salt and coriander into the onions. Cook for 1 minute.
Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer 1 hour. Stir in the hominy, cover and continue cooking 1 hour more until the pork is very tender.
If tinned hominy is unavailable, substitute in tinned sweetcorn instead.