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Pork and Hominy Stew

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Recipe photo courtesy of Andrew Purcell

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.

Source: Everyday Food, October 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
188
  • ginapimentel1
    6 APR, 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.
    Reply
  • charbotoo2622446
    20 SEP, 2017
    Made exactly as written. Tasted much better 3 days later when we ate the leftovers. Added broken tortilla chps to full bowls.
    Reply
  • iwar50
    2 OCT, 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?
    Reply

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