I thought this looked bland, with the canned peppers. So I put in a fresh Anaheim pepper. I didn’t change the seasoning given in the recipe. However, I substituted cubed pork for the chicken to be more authentic. Brown the cubed pork well in some olive oil. Remove and reserve. Add the onions and one large Anaheim pepper (wash, seed and dice large) and sauté until soft. I added 1 tbs cornstarch and cooked this paste with the onions and pepper 1-2 minutes (do not let it burn). Add the pork cubes back to the pot with the onions & pepper. I increased the liquid by adding more broth than the recipe called for (add water if no extra broth around) and 2 cans of white hominy (drained). Cook on med-low simmer until the pork is done. This variation was delicious, but it looked unattractive. To improve presentation, serve it in colorful bowls with a dollop of sour cream and some hot sauce for personal seasoning.
Experiment with brands of canned hominy. Some are better than others.
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I thought this looked bland, with the canned peppers. So I put in a fresh Anaheim pepper. I...