This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. —Joan Hallford, North Richland Hills, Texas
Pork and Hominy Stew
Can you freeze Pork and Hominy Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Pork and Hominy Stew
Prep Time
30 min
Cook Time
6 hours
Yield
8 servings (about 2-3/4 quarts)
Ingredients
- 2 cups water
- 1 large poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 pounds boneless country-style pork ribs, cubed
- 1 can (29 ounces) hominy, rinsed and drained
- 2 cups reduced-sodium chicken broth
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- Optional: Fried tortilla strips, cubed avocado, sliced radishes, lime wedges and cilantro leaves
Directions
- In a saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth.
- Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients.
Nutrition Facts
1-1/3 cups: 257 calories, 10g fat (4g saturated fat), 65mg cholesterol, 1005mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 22g protein.
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