Mexican · Dinner
Hominy Pork Stew
A brick-red Mexican pork stew built on hominy simmered until tender in a guajillo and ancho chile broth, seasoned with cumin, oregano and garlic. Braised pork shoulder falls apart in the pot, finished with lime, cabbage, radish and cilantro for crunch and brightness alongside the deep smoky base.
$4
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
32.6gFat
31.2gCarbs
5.1gSugar
6.9gFiber
1380mgSodium
146mgChol
9.8gSat Fat
980mgPotassium
95mgCalcium
4.6mgIron
1.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Trim pork shoulder into 2-inch chunks; stem and seed the guajillo and ancho chiles; roughly chop the onion.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and brown pork chunks on all sides for 5 minutes until deep golden crust forms.
3
Simmer
Add chiles, garlic, onion, chicken stock and water to the pot; bring to a boil over high heat then reduce to low and cover.
4
Braise
Braise over low heat for 75 minutes, checking occasionally, until pork shreds easily; lift out chiles, garlic and onion with a slotted spoon and blend with a ladle of broth until smooth, then return puree to pot.
5
Finish
Stir in hominy, cumin, oregano and salt; simmer uncovered over medium-low heat for 15 minutes until broth thickens slightly and coats the back of a spoon.
6
Plate
Ladle stew into a bowl; top with shredded cabbage, thinly sliced radishes and chopped cilantro; serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 1 1/2 cup130g, about half of a 15.5 oz can, drained white hominy
- 44 dried guajillo chiles
- 22 dried ancho chile
- 4 cloves4 cloves garlic
- 11 white onion
- 2 cup480ml chicken stock
- 1 cup240ml water
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 1/2 cup60g cabbage
- 44 radishes
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
