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Pork and Hominy Stew
Pork and Hominy Stew
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Family tradition spicy stew, perfect for Sunday afternoons. Use caution with chile for fiery flavor.
Ingredients:
  • 1 (2 pound) pork roast, diced
  • 1 tablespoon ground cumin
  • salt and pepper
  • 2 (15.5 ounce) cans white hominy
  • 20 dried chile de arbol peppers
  • water
  • 1.25 cups finely chopped onion
  • 1 teaspoon minced garlic
  • 12 corn tortillas, warmed
  • 2 limes, quartered
  • 1 bunch fresh cilantro, chopped
  • 1.5 cups shredded cabbage
Instructions:
  • In a large skillet over medium heat, heat oil and add diced pork, cumin, salt, and pepper to taste. Sauté, stirring often, until pork is evenly browned.
  • In a large pot, combine pork, hominy, and 3 cups of water. Simmer over medium heat for 1 hour.
  • As the pork and hominy simmer, cook the chiles in 2 cups of water in a saucepan for 45 minutes with the lid on. Drain, discard stems, and blend the softened chiles with 1/4 cup of water, onion, and garlic until smooth, seeds may still be visible.
  • Ladle the flavorful pork and hominy soup into bowls and top with a splash of fresh lime juice, fragrant cilantro, and crunchy cabbage. For an extra kick of heat, sprinkle one teaspoon of chile into each serving of soup.

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