2 lbs. pork shoulder or boneless country ribs, cut into 1" chunks
3 Tbl. vegetable oil
1/2 tsp salt
2 tsp. cumin
1 tsp. ground New Mexico chile
1 tsp. dried oregano
1 large onion, chopped
1 pasilla chile, seeds removed, chopped
1 bottle beer
10 tomatillos, paper skin removed, cut into quarters
2 cups fresh or can chopped tomatoes
2 cups canned white or yellow hominy corn, drained and rinsed
3 cups zucchini or yellow squash, cut in 1" chunks
Chopped cilantro
Brown the pork in batches in the oil over medium heat. Add the spices and stir
to coat meat. Add onions and peppers and continue to stir and brown for another
5 minutes.
Add beer, tomatillos, tomatoes, and corn. Bring to a simmer, cover and cook
over very low heat for 1 hour. Taste for seasoning adding more chile or salt
to taste.
Add the squash and simmer for another 30 minutes or until meat is tender.
Serve in deep wide bowls topped with cilantro and warm tortillas on the side.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge