Pork And Hominy Stew Recipes

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PORK AND HOMINY STEW



Pork and Hominy Stew image

This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 15

2 cups water
1 large poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 pounds boneless country-style pork ribs, cubed
1 can (29 ounces) hominy, rinsed and drained
2 cups reduced-sodium chicken broth
1 tablespoon lime juice
1 teaspoon kosher salt
1/4 teaspoon pepper
Optional: Fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro

Steps:

  • In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

SLOW-COOKER PORK AND HOMINY STEW



Slow-Cooker Pork and Hominy Stew image

Provided by Food Network Kitchen

Time 7h20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
2 15-ounce cans hominy, drained and rinsed
2 cups low-sodium chicken broth
1 16-ounce jar salsa verde
2 poblano chile peppers, seeded and chopped
1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
10 6-inch corn tortillas
1/4 cup sour cream
1 romaine lettuce heart, shredded
1 avocado, diced

Steps:

  • Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
  • Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

Nutrition Facts : Calories 684 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 1898 milligrams, Carbohydrate 73 grams, Fiber 16 grams, Protein 41 grams

MEXICAN POZOLE



Mexican Pozole image

Pozole, also known as posole, is a simple stew made with pork and hominy. This pozole rojo recipe uses red chile peppers and is easy and delicious.

Provided by Molly Watson

Categories     Dinner     Lunch     Side Dish     Appetizer     Soup

Time 2h50m

Yield 6

Number Of Ingredients 12

2 pounds pork shoulder (or butt)
5 to 6 cups water (cool; or enough to cover)
3 dried red New Mexico chiles (or other large, mild, dried red chiles)
3 cloves garlic
2 teaspoons salt (plus more to taste)
6 cups cooked hominy (or canned)
1 teaspoon dried Mexican oregano
Garnish: cilantro (chopped)
Garnish: scallion (chopped)
Garnish: radishes (chopped or sliced)
Garnish: green cabbage (finely sliced)
Optional: squeeze fresh lime juice

Steps:

  • Gather the ingredients.
  • Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
  • Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
  • Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
  • Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
  • After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
  • Serve the pozole in deep bowls.
  • Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.

Nutrition Facts : Calories 571 kcal, Carbohydrate 26 g, Cholesterol 136 mg, Fiber 5 g, Protein 38 g, SaturatedFat 12 g, Sodium 1104 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g

PORK AND HOMINY STEW



Pork and Hominy Stew image

This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!

Provided by BRANDI T

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 8

Number Of Ingredients 13

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 ¼ cups finely chopped onion
1 teaspoon minced garlic
12 corn tortillas, warmed
2 limes, quartered
1 bunch fresh cilantro, chopped
1 ½ cups shredded cabbage

Steps:

  • 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.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

PORK AND HOMINY STEW



Pork and Hominy Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h25m

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
  • Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

Nutrition Facts : Calories 317 g, Fat 15 g, Fiber 5 g, Protein 21 g, SaturatedFat 4 g

PORK AND HOMINY STEW WITH RED CHILES



Pork and Hominy Stew with Red Chiles image

Categories     Soup/Stew     Garlic     Onion     Pepper     Pork     Hominy/Cornmeal/Masa     Simmer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

For pozole:
1 large head garlic
4 lb country-style pork ribs (not lean)
12 cups cold water
4 cups reduced-sodium chicken broth (32 fl oz)
1 teaspoon dried oregano (preferably Mexican), crumbled
6 dried New Mexico or guajillo red chiles* (2 oz)
1 1/2 cups boiling-hot water
1 cup coarsely chopped white onion (1 large)
1 tablespoon salt
4 (15-oz) cans white hominy (also called pozole), drained and rinsed
Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes

Steps:

  • Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
  • Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
  • Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.
  • *Available at Latino markets and kitchenmarket.com.

PORK AND HOMINY STEW



Pork and Hominy Stew image

Enjoy Mexican dinner with this fiery stew made using pork and hominy, served with warmed tortillas - that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1 lb pork tenderloin, cut into bite-size pieces
2 teaspoons salt-free Southwest chipotle seasoning blend
Cooking spray
1 can (15.5 oz) white hominy, undrained
1 can (14.5 oz) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained
1 cup water

Steps:

  • Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Sprinkle pork with chipotle seasoning blend; spray pork with cooking spray. Add pork to pan; cook 4 minutes or until browned.
  • Stir in hominy, tomatoes and water. Heat to boiling; reduce heat. Cover; simmer 20 minutes or until pork is tender.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg

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