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Pork and Hominy Stew

If you can’t find hominy, swap in white or kidney beans.

  • Prep:
  • Total Time:
  • Servings: 6
Pork and Hominy Stew

Photography: Andrew Purcell

Source: Everyday Food, October 2013

Ingredients

  • 2 tablespoons vegetable oil, divided
  • Coarse salt
  • 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
  • 1 medium white onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 4 cups chicken broth, divided
  • 2 cans (15 ounces) hominy, drained and rinsed
  • Diced avocado and lime wedges, for serving

Directions

  1. In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.

  2. To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).

  3. Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

Cook's Notes

Bright Idea
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.

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