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
- 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
- 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.