Wantmor Pork Hominy Skillet Recipes
PORK AND HOMINY STEW
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
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
30 BEST WAYS TO USE HOMINY
It's not as flashy as corn or as popular as beans, but these hominy recipes are sure to steal your heart. In fact, you might wonder how you ever lived without them.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
OVEN PORK CHOPS WITH HOMINY
The original recipe was from cooks.com. Posted in response to a request in the forums. I rewrote the recipe to clarify the instructions. I would omit the salt as the soup and hominy should provide enough.
Provided by duonyte
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in large, oven-safe skillet and heat until melted. Add the chops and brown them quickly. Remove to a platter.
- Add the onion and green pepper to the skillet and saute until they start to brown.
- Blend together remaining ingredients in skillet with the drippings and veggies.
- Return the chops and any accumulated juices to the skillet, placing on top of the veggies mix.
- Bake covered at 350 degrees for 1 hour.
- Remove cover and bake 15 minutes longer.
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POZOLE ROJO MEXICAN STYLE PORK AND HOMINY SOUP
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- Prepare Chiles: Using a kitchen scale weigh out an even proportion of two pounds each of Guajillo and Ancho chile peppers. Please note: One would think by using all these peppers that this soup would be spicy hot but it’s not. Not at all. I had a hard time finding the peppers in my grocery store. If you can’t find them in the isle with all the Mexican food you may want to try looking in the produce section.Prepare the Chile peppers by cutting them down the center. Remove seeds, stems and veins.Place peppers in a skillet and cook over medium heat for about 3-5 minutes to lightly roast. Stir constantly. Be careful not to burn peppers. This process softens the peppers and helps with releasing their flavor.
- Making Red Sauce: Add 3 cups water to peppers and bring to boil. Reduce heat and allow soaking for about 15 minutes.After the peppers have been soaking for 15 minutes, using tongs remove Chile peppers and place them in a blender or food processor. Add 1 cup of the water they were soaking in and blend. Then add the rest of their water and continue blending. This is the red sauce for the soup.Strain red sauce through a sieve to remove any particles. Place strained red sauce into stock pot with pork.
- Brown Meat: Add 2 Tablespoons olive oil to skillet and brown pork. While cooking season with salt. Just before the pork is browned add garlic and sauté for about 2 minutes or until browned. Transfer mixture to stock pot.
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