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Recipe: Slow-cooked carne adovada with hominy

Adapted from "Heart of the Artichoke and Other Kitchen Journeys" by David Tanis. Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. the chiles, then toast them in a dry cast-iron ... read more

Recipe of the week: Carne Adovada: How the Southwest does pulled pork

As in this recipe, which will produce “the best pulled pork you ... Serve in shallow soup bowls with a big spoonful of steaming-hot hominy. Serves 4 to 6. read more

The Ultimate Guide to Pulled Pork

Serve it with hominy, polenta, or a steamed corn tortilla. Get our Slow-Cooked Carne Adovada recipe. This variation of slow cooker pulled pork takes inspiration from Mexico's Yucatán, with tomatillos, orange juice, garlic, and achiote rojo, a Yucatecan ... read more

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Recipe: Three-bean and hominy chili

Bring the mixture to a simmer, stirring to scrape any flavorings from the bottom of the pan. 4. Stir in the hominy and 4 cups broth, then stir in the diced poblanos and jalapeños. Bring the mixture to a gentle simmer and cook, uncovered, until the hominy ... read more

Recipe: Slow-cooked carne adovada with hominy

1. Rinse and dry the chiles, then toast them in a dry cast-iron pan over medium heat until they puff a bit and become fragrant, 2 to 3 minutes. This probably will need to be done in batches. Cut the chiles lengthwise in half and remove the stems and seeds. read more


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