Time: 85 minutes

Number Of Ingredients: 12

Ingredients: dried new mexico chiles,boiling water,lean boneless pork loin,onion,garlic cloves,diced tomatoes,cumin,oregano,butternut squash,hominy,plantain,fresh cilantro

Steps:

1. tear off tops of dried chilies and place them in a bowl with the boiling water
2. if you want a mild sauce discard seeds before placing in water
3. allow the peppers to seep for 20-30 minutes , until soft
4. place chilies and the brewing water in a blender and puree into a sauce
5. heat oil in a large saucepan
6. add in cubes of pork and stir for 1 or 2 minutes
7. add in onions and saute for 2 to 3 minutes
8. add in garlic and cook an additional minute
9. pour the chile sauce and canned tomatoes into the saucepan and bring to a low boil
10. reduce to simmer and add in cumin and oregano
11. allow to cook at least 25 minutes
12. if you are not in a hurry , cook a full 35 minutes for a more tender pork
13. add in the diced butternut squash and cook an additional 15-20 minutes , until the squash is starts to become tender
14. add in the the hominy and cook an additional 10 minutes
15. add in the plantain and cook 3 to 5 minutes , until the plantains are soft but not breaking apart
16. stir in the chopped cilantro and serve

    lactose     time-to-make     course     main-ingredient     preparation     occasion     main-dish     fruit     pork     vegetables     stews     grains     food-processor-blender     stove-top     dietary     spicy     low-sodium     low-cholesterol     low-calorie     low-carb     egg-free     healthy-2     free-of-something     low-in-something     tropical-fruit     meat     pork-loins     pasta-rice-and-grains     squash     taste-mood     equipment     small-appliance     presentation     served-hot     4-hours-or-less