pork and hominy stew
Recipes
Soups & Salads
Pork and Hominy Stew
Pork simmered with chewy hominy and Southwestern spices—rich, comforting, and great served with lime, avocado, and warm tortillas.
Ingredients
- 1 (2 pound) pork roast, diced 1 tablespoon ground cumin salt and pepper
- 1 tablespoon olive oil
- 2 (15.5 ounce) cans white hominy 20 dried chile de arbol peppers water
- 1 1/4 cups finely chopped onion 1 teaspoon minced garlic
- 12 corn tortillas, warmed 2 limes, quartered
- 1 bunch fresh cilantro, chopped 1 1/2 cups shredded cabbage
Directions
- Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
- Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
- While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
- Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.
