Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: MAIN COURSE :: HOT SAUCE 
line decor
   
 
PORK & HOMINY STEW
  • 1 tablespoon olive oil
  • 1 3/4 pounds boneless country-style spareribs or pork shoulder butt, trimmed, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon hot Mexican-style chili powder
  • 1 teaspoon dried mexican oregano
  • 5 cups canned low-salt chicken broth
  • 2 16 ounce cans golden hominy
  • 1/4 cup chopped fresh cilantro
  1. Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.

 

 
  BACK TO SOUPS, STEWS & CHILI