Recipe Pork And Hominy Stew

TastyReuben

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PORK AND HOMINY STEW
Serves 6

Ingredients
2 TBsp ancho chili powder
2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 TBsp olive oil, divided
1-1/2 cups chopped green bell pepper
1 TBsp minced garlic
2-1/2 cups lower-sodium chicken broth
1 28oz can hominy, drained
1 14.5oz can fire-roasted diced tomatoes, undrained

Directions
Combine first 5 ingredients in a large bowl; set 1-1/2 tsp spice mixture aside. Add pork to remaining spice mixture in bowl and toss well to coat.

Heat 2 TBsp oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan, set aside. Add remaining tsp oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Serve.

Recipe courtesy of Cooking Light's "Dinner's Ready!" cookbook.

NOTE: I cut the smoked paprika amount in half, substituting sweet paprika for it.



Excellent choice for a cold winter's day.
 
I like the red, but green chile stew is the bestest, winningest for me. Ever tried it that way? Fresh roasted/skinned poblano peppers, a jalapeno or 2 or 3, and tomatillos, instead of the ancho powder, paprika and tomatoes. Craig divides it and uses potatoes for his, hominy for mine. Oh, he uses onions too.
 
I like the red, but green chile stew is the bestest, winningest for me. Ever tried it that way? Fresh roasted/skinned poblano peppers, a jalapeno or 2 or 3, and tomatillos, instead of the ancho powder, paprika and tomatoes. Craig divides it and uses potatoes for his, hominy for mine. Oh, he uses onions too.
Sounds great either way!
 
Hominy is new one for me.
PORK AND HOMINY STEW
Serves 6

Ingredients
2 TBsp ancho chili powder
2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 TBsp olive oil, divided
1-1/2 cups chopped green bell pepper
1 TBsp minced garlic
2-1/2 cups lower-sodium chicken broth
1 28oz can hominy, drained
1 14.5oz can fire-roasted diced tomatoes, undrained

Directions
Combine first 5 ingredients in a large bowl; set 1-1/2 tsp spice mixture aside. Add pork to remaining spice mixture in bowl and toss well to coat.

Heat 2 TBsp oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan, set aside. Add remaining tsp oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Serve.

Recipe courtesy of Cooking Light's "Dinner's Ready!" cookbook.

NOTE: I cut the smoked paprika amount in half, substituting sweet paprika for it.



Excellent choice for a cold winter's day.

That would go down a great here. It's cold!!

Russ
 
This does look very comforting - I've never cooked hominy but I think it has a distinctive taste? In fact I managed to buy some from a specialist but haven't yet cooked it up.

I rarely cook pork - for some reason it always goes tough on me. I'm sure yours is absolutely not tough, though.
 
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