Yields: 10 Servings


0/20 Ingredients
Adjust Servings
  • Garnishes


0/13 Instructions
  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • Boil my ancho chilies in a separate small pot for the garnish part(read below).
  • Place the pork in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 1/2 of the garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes
  • Remove meat and broth, reserving both
  • Sauté the remaining chopped onion and garlic in oil until translucent
  • Add the remaining spices, stir for a minute
  • Cut the reserved pork into 1 inch cubes and add to the pan
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls

Leave a Reply

Your email address will not be published.