Pork and Hominy Stew

Name: Pork and Hominy Stew
Prep time: 25 min
Total time: 4 h 25 min
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

188 Ratings
4 Reviews

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.

Everyday Food, October 2013

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Read the full recipe after the video.

Recipe Summary test

prep:

25 mins

total:

4 hrs 25 mins

Servings:

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

Step 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.

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Step 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).
Step 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.

Reviews (4)

188 Ratings

5 star values: 22
4 star values: 37
3 star values: 83
2 star values: 40
1 star values: 6

Martha Stewart Member

09/13/2019

This was delicious. I included scallions with all the other toppings. Will definitely make it again.

Martha Stewart Member

04/06/2018

I've made this a few times, turns out great. I often use 'country style pork ribs' cut into chunks when I can't find a whole roast. I tend to do closer to 2 lbs than 1 1/4. Other than that I use yellow onion rather than white, and mexican hot chili powder instead of regular, but those are just my personal flavor preferences. I don't shred the pork, just serve with the avocado on top and everyone adds lime, shredded cabbage, and matchstick radishes to taste.

Martha Stewart Member

09/20/2017

Made exactly as written. Tasted much better 3 days later when we ate the leftovers. Added broken tortilla chps to full bowls.

Martha Stewart Member

10/02/2013

Great idea, posole in the crock pot! Traditionally, the condiments with posole are shredded cabbage, sliced radishes, limes, and tostada tortillas....that is, fried corn tortillas cut up in chip size...insteaad of dried chile powder, I just throw in a couple of cans of enchilada sauce.....question? why chicken broth instead of beef broth?

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Pork and Hominy Stew

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Cook's Notes

Reviews (4)

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Pork and Hominy Stew

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Pork and Hominy Stew