Chipotle Pork and Corn Stew with Crispy Tortillas

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4 tbsp. olive oil
1 lb.  Pork Shoulder-diced 1”, patted dry with paper towels
2 cups onions, diced
1 tbsp. garlic, minced
2 tbsp. tomato paste
2 tsp. chipotle pepper puree
2 tsp. ground cumin
2 tsp. ground coriander
6 cups chicken or vegetable broth
1 cup dried hominy, soaked in water overnight, drained
Salt, black pepper and hot sauce, to taste

Heat a heavy soup/stew pot on high heat, add olive oil and add half of the pork. Brown the meat on all sides, remove from pan and repeat with remaining pork.

To the same pan, add the onions.

Cook, stirring occasionally for about three minutes or until very tender.

Add garlic, tomato paste, chipotle pepper puree, cumin and coriander. Cook for about two minutes, until very aromatic.

Add the broth, dried hominy, browned pork, bring to a boil stir occasionally and simmer for about one hour, or until pork and hominy are very tender. 

If stew is too thick for you, add more broth or water. Season to taste with salt, black pepper and hot sauce.

Garnish at the table with any of the desired garnishes below.

4 corn tortillas, cut into strips and deep fried until crisp

½ cup tomatoes, diced

½ cup Romaine lettuce, cut in fine julienne
2 tsp. cilantro leaves
½ cup sour cream

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