This recipe for tallines is excellent and incredibly quick. It has long been in my family! I pair it with cornbread made in Mexico or garlic bread.
| Prep Time: | 50 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons lard
- 6 pounds boneless pork shoulder, cubed
- 1 teaspoon whole coriander seeds
- 2 onions, chopped
- 2 potatoes, cubed
- 2 carrots, chopped
- 5 cloves garlic, chopped
- 1 (18.75 ounce) can tomatillos, coarsely chopped
- 1 (16 ounce) can chopped green chiles
- 1 (11 ounce) can jalapeno peppers, drained and diced
- 1 (30 ounce) jar sliced nopalitos, drained and rinsed
- 2 teaspoons dried oregano
- 1 (20 ounce) can hominy, drained
- 4 teaspoons cumin seed
- 2 cups crumbled queso fresco
- ½ cup chopped fresh cilantro
Instructions
- Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 7 g |
| Protein | 32 g |
| Saturated Fat | 11 g |
| Sodium | 1258 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This stew was absolutely delicious! We halved the recipe and used a fresh jalapeño and two roasted Hatch green chilies.
I cut the recipe in half and added 1.5 cartons of mushrooms and it still made about 15+ servings. Very hearty, I served it with sliced avocado and a blob of sour cream in top.
Perfectly balanced—distinctive Mexican flavor in a hearty stew. I made a kosher version by skipping the pork and lard and using shredded chicken instead.
This is delicious! I added sweet potatoes instead of white and used fresh tomatillos. Very flavorful, and my guests really liked it!
I make this when I have company, everyone loves it. I leave out the japalenos and add fresh poblano peppers instead. This results in a much milder version (usually, sometimes poblanos can surprise you) that my husband prefers.
Excellent. Leave it on the stove over night and the meat becomes extra tender.
Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn’t as wild about it as they were. I halved the recipe and omitted the jalapeno’s just because I’m not a fan of spicy, the queso fresco was delish on top. Anyhoo, since these are not ingredients I usually keep in my pantry I don’t know if I would go through the trouble of making this again but on the otherhand I’m sure it is a fabulous recipe with some practice.
I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (not drained). I lived in New Mexico for 9 years and this stew is very authentic.