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1 lb (more or less) pork stew meat or dark chicken meat, cubed
medium onion, chopped
clove of garlic, minced
cumin to taste
salt and peppper to taste
1 12 oz beer
1 32 oz carton chicken stock
1 jar salsa verde
1 can yellow or white hominy
1 can white beans
Heat olive oil in a dutch oven; add meat, onion, garlic, salt, pepper and cumin and brown. Once meat is brown, deglaze with half of the beer, drink the other half. Add chicken stock and salsa verde, bring to a boil, then reduce to a simmer. Have more beer. Continue simmering until meat gets tender, usually an hour or so. Add more liquid (I suggest beer) if it starts getting low. Add hominy and white beans. If a thicker consistancy is desired, mash some of the white beans before adding to the pot.
medium onion, chopped
clove of garlic, minced
cumin to taste
salt and peppper to taste
1 12 oz beer
1 32 oz carton chicken stock
1 jar salsa verde
1 can yellow or white hominy
1 can white beans
Heat olive oil in a dutch oven; add meat, onion, garlic, salt, pepper and cumin and brown. Once meat is brown, deglaze with half of the beer, drink the other half. Add chicken stock and salsa verde, bring to a boil, then reduce to a simmer. Have more beer. Continue simmering until meat gets tender, usually an hour or so. Add more liquid (I suggest beer) if it starts getting low. Add hominy and white beans. If a thicker consistancy is desired, mash some of the white beans before adding to the pot.
