Pork Stew with Hominy

This rich, southwestern-style stew is made with pork, serrano chili peppers, tomatoes, and nixtamalized corn kernels called hominy. For this recipe we use canned hominy which you can buy in some supermarkets, at Latin food markets, and online.

Serves: 8Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 medium yellow onion
  • 6 medium red tomatoes
  • 2 serrano chilies
  • 5 garlic cloves
  • 4 lbs. lean pork roast
  • 1 can (28 oz.) hominy, drained
  • ¼ cup granulated sugar
  • 3 tsp. salt
  • 1 tsp. ground black pepper
  • 2 cups tomato sauce
  • 1 Tbsp. chopped fresh cilantro
  • 2 Tbsp. lime juice

Directions

  • Peel the onion and chop into ¼" pieces. Cut the tomatoes into ¼"pieces. Remove the stems and seeds from the chili peppers. Peel the garlic and chop into ¼"pieces.
  • In a large Dutch oven, combine the roast, onion, tomatoes, chilie peppers, garlic, hominy, sugar, salt, and pepper. Cover with water and bring to a boil. Turn heat to medium-low and cook until the meat is done and the hominy is tender but not mushy, about 3 hours. Stir occasionally and add more water if necessary.
  • Remove the meat and shred. Return the meat to the pot. Add the tomatoes and tomato sauce. Cook uncovered at medium temperature for 30 minutes.
  • Stir in the cilantro and lime juice right before serving.

Recipe Information

Serves: 8

Ingredients

  • 1 medium yellow onion
  • 6 medium red tomatoes
  • 2 serrano chilies
  • 5 garlic cloves
  • 4 lbs. lean pork roast
  • 1 can (28 oz.) hominy, drained
  • ¼ cup granulated sugar
  • 3 tsp. salt
  • 1 tsp. ground black pepper
  • 2 cups tomato sauce
  • 1 Tbsp. chopped fresh cilantro
  • 2 Tbsp. lime juice

Directions

  • Peel the onion and chop into ¼" pieces. Cut the tomatoes into ¼"pieces. Remove the stems and seeds from the chili peppers. Peel the garlic and chop into ¼"pieces.
  • In a large Dutch oven, combine the roast, onion, tomatoes, chilie peppers, garlic, hominy, sugar, salt, and pepper. Cover with water and bring to a boil. Turn heat to medium-low and cook until the meat is done and the hominy is tender but not mushy, about 3 hours. Stir occasionally and add more water if necessary.
  • Remove the meat and shred. Return the meat to the pot. Add the tomatoes and tomato sauce. Cook uncovered at medium temperature for 30 minutes.
  • Stir in the cilantro and lime juice right before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat11g
Saturated Fat3.5g
Cholesterol100mg
Sodium880mg
Total Carbohydrate24g
Dietary Fiber4g
Sugars11g
Protein35g