1. Preheat broiler. Line broiling pan (without rack) with foil. Cut each red pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut side down, in broiling pan. Place pan in broiler 5 to 6 inches from source of heat and broil peppers until charred and blistered, about 6 to 8 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. Turn oven control to 325F. 2. Remove peppers from foil; peel off skin and discard. Cut peppers into 1-inch pieces. 3. In 5-quart Dutch oven, combine roasted peppers and remaining ingredients except hominy and garnishes; stir in 1 cup water, heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours or until pork is very tender. 4. Remove Dutch oven from oven; skim and discard fat. Stir in hominy; cover and bake 15 minutes longer or until heated through. Garnish with lime wedges, radishes, and chopped cilantro. Makes about 10 cups or 10 main-dish servings. Each serving: About 300 calories, 38 g protein, 14 g carbohydrate, 9 g total fat (3 g saturated), 83 mg cholesterol, 565 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 10|
|Calories from Fat: 230 (57%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 96.6mg||30 %|
|Sodium 262.7mg||9 %|
|Potassium 535.7mg||14 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 13g|
|Protein 25.4g||36 %|
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Calories per serving: 403
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