Pork and Hominy Stew

Pork and Hominy Stew

15
BRANDI T 1

"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!"

Ingredients

1 h 40 m {{adjustedServings}} servings 396 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
  3. 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.
  4. 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.
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Reviews

15
  1. 18 Ratings

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Pozole!!! nice. I like the other suggestion using broth insetad of water - and I also like using dry hominy instead of canned if you have the time - don't add peppers or salty spices if you are ...

USED CHICKEN BROTH INSTEAD OF WATER AND ADDED NO PEPPERS...VERY GOOD

Wonderful! I made this in the crock pot and it was a great success.