This rustic stew is similar
to the classic Mexican Posole, popular in the American Southwest.
The corn flavor introduced by the hominy can be heightened by
substituting dried masa (corn flour) for the flour. Serve with
warm tortillas and lime wedges.
Pueblo Pork
and Hominy Stew
- 3 boneless pork chops,
cut into 3/4-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, crushed
2 (15-ounce) cans hominy, drained
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can beef broth
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
1/4 cup water
2 tablespoons all-purpose flour
Chopped fresh cilantro
- Heat oil in a deep saucepan
or Dutch oven over medium-high heat. Cook and stir onion and
garlic until tender but not brown. Add pork, cook and stir for
2 to 3 minutes or until lightly browned. Stir in hominy, tomato
sauce, broth, chili powder and oregano. Bring to boiling; reduce
heat. Cover and simmer for 10 minutes or until pork is tender,
stirring occasionally.
- Whisk together flour and
water, stir into simmering stew and cook, stirring constantly,
until mixture thickens. Garnish with cilantro.
Serves 8.
Wine recommendation: Serve
with a chilled Sauvignon Blanc.
Nutrition Facts
Calories 370 calories
Protein 22 grams
Fat 10 grams
Sodium 1440 milligrams
Cholesterol 40 milligrams
Saturated Fat 2 grams
Carbohydrates 46 grams
Recipe provided courtesy of Pork, The Other White
Meat.
