Ancho Pork and Hominy Stew with Beet, Fennel and Jicama Salad with Macadamia Nut Dressing
Delivery December 9 – 13
FOR DELIVERY DATES MONDAY, DECEMBER 9 – FRIDAY, DECEMBER 13 ONLY
With the chilly weather upon us, it is important to keep warm. We feel the best way to do that is with a helping of our ancho pork and hominy stew. This Mexican inspired stew is made up of diced pork tenderloin seasoned with ancho chili powder, oregano, smoked paprika, and cumin and sautéed with chopped onion, bell pepper and garlic. Once the pork is seared golden we add homemade chicken stock, hominy and tomatoes. The stew simmers slowly to allow the flavors to meld. This Mexican pork stew has the right balance of spice to it, so it wont make you sweat. It is paired with our beet, fennel and jicama salad. The salad is comprised of diced fennel, raw beets, chopped jicama, shaved Belgium endive and tomatoes then dressed in a cumin lime macadamia nut dressing. So much flavor in two delicious items, a great choice for a Mexican Monday meal.
This meal is ready to warm, assemble and enjoy.
Ingredients: ancho, oregano, paprika, cumin, salt, pork tenderloin, oil, onion, bell pepper, garlic, chicken stock, hominy, tomatoes
Ingredients: macadamia nuts, lime, cumin, salt, cayenne, jicama, fennel, beets, belgian endive, tomatoes, salt, black pepper