A fairly simple Dutch Oven meal for the campfire. I use a 5 quart oven for this dish, and cook it suspended over coals. I do a lot of camping, and almost always bring my cast iron and cook for the group. I practice in my back yard, in a cooking area that I built to provide the same sort of cooking arrangements that I find when out in the woods. Practice makes perfect. :)
1 1/2 pounds Country Ribs, diced
Tablespoon Bacon drippings
One onion, diced
One bell pepper, diced
4 or more diced garlic cloves
One small can (or more) diced green chilies
Two or three dried Sweet Guajillo Chilies. Diced, reconstituted in a cup of boiling water, run through the blender until puréed
Salt and black pepper to taste
Two 15 ounce cans Hominy
Tablespoon Chili Powder
One quart beef broth
Melt the bacon drippings, sauté the onion and bell pepper. Add in the dice pork, and brown. Season.
Add one cup broth, and cook until that reduces. Squeeze in the juice from the lime.
Add in the hominy, and the rest of the broth.
Add in the Guajillo chilies and liquid from the blender
Cover, and simmer for several hours. The meat should be very tender.
Serve with chopped green onion, sour cream and tortillas