Pork and Hominy Stew

Pork and Hominy Stew
Photo by Romulo Yanes

Ingredients

  • 3 15-ounce cans hominy (also called pozole)
  • queso fresco
  • radishes
  • tortilla strips or chips
  • 1 teaspoon dried oregano (preferably Mexican)
  • 2 tablespoons vegetable oil
  • 1 bunch mint
  • + 16 more ingredients
    • 2 ounces dried guajillo or New Mexico chiles
    • 26 garlic cloves
    • avocado
    • iceberg or romaine lettuce
    • 10 cups water
    • dried hot red-pepper flakes
    • crema
    • 4 pounds country-style pork ribs (not lean)
    • white onion
    • 1 bunch cilantro
    • 1 ½ ounces dried ancho chiles
    • 5 whole black peppercorns
    • lime wedges
    • dried oregano
    • 1 whole clove
    • 1 1/2-pound white onion

Tie together mint and cilantro with kitchen string. Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, a...

View full recipe at Epicurious

Comments

Variations on Pork and Hominy Stew

  • Pork-and-Hominy Stew
    • Salt and pepper
    • 3 14-oz. cans white hominy, rinsed and drained
    • 1 onion, chopped
    • 2 tablespoons vegetable oil
    • 1 12-oz. bottle beer
    • +4 other ingredients
  • Pork and Hominy Stew
    • 8 tablespoons fresh cilantro
    • 2 14 1/2-ounce cans low-salt chicken broth
    • 1 15-ounce can golden hominy
    • 2 tablespoons all purpose flour
    • +4 other ingredients


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