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Pork and Hominy Stew

A hearty, delicious, stick-to-your-ribs comfort food bursting with flavor. This pork and hominy stew features fall-apart-tender pork, hominy, and bold Mexican seasonings. Perfect served as a stew or as a taco filling.
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Cook Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Southwestern
Ingredients Method Notes

Ingredients
  

  • 1 2 1/2 pound boneless pork shoulder, excess fat trimmed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon oil
  • 1 large onion diced
  • 2 poblano chiles seeded and diced
  • 4 cloves garlic minced
  • 1 12 ounce can of beer or substitute chicken or vegetable stock if you prefer not to use alcohol
  • 1 can 7 oz diced green chilies
  • 1 can 14.5 oz diced tomatoes
  • 3 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 can 29 oz hominy, drained + rinsed
  • 1/2 cup chopped cilantro
  • lime wedges and tortillas for serving

Method
 

  1. Preheat oven 350°F.
  2. Season pork with 1/4 teaspoon salt + 1/4 teaspoon pepper.
  3. Heat oil in 5-quart Dutch oven over medium-high heat. Add pork and cook, turning to brown all sides. Remove pork and set aside on plate.
  4. Add onion, poblano chiles and garlic to pan drippings in dutch oven and saute until softened, about 5 minutes.
  5. Stir in beer, diced green chilies, tomatoes, tomato paste, chili powder, ground cumin and remaining salt.
  6. Add pork and hominy to the pot. Cover and bake for 2 hours, or until pork is cooked through and fall-apart tender
  7. Remove pork to a cutting board. Skim as much fat as possible off the liquid in the dutch oven.
  8. Shred pork with two forks into bite-size pieces. Return pork to pot, add in cilantro, + stir to combine.
  9. Add more salt + pepper if needed, to taste.
  10. Serve with lime wedges and warmed tortillas.

Notes

This stew gets even better after a day or two in the fridge. It can be served as a stew or used as a taco filling with soft tortillas.