Exican Chili-Pork Stew with Hominy
| Yield: | 6 Servings |
| Categories: |
| 6 | Ancho chili peppers | |
| 3 | Negro chili peppers | |
| 2 | tb | Canned chipotle chili peppers |
| 1 | md | Onion; coarsely chopped |
| 4 | Cloves garlic | |
| 1 | tb | Ground coriander |
| 2 | ts | Each ground cumin and cinnamon |
| 3 | lb | Pork shoulder; trimmed of excess fat and cut into 1-1/4 to 2-inch pieces |
| 2 | cn | (14-1/4-ounce) golden hominy, drained and rinsed |
| 1/4 | c | Coarsely chopped cilantro |
| Salt and pepper; to taste |
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