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This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage. Serve with fresh citrus salad and cornbread sticks.

Spicy Hominy Stew

2 pounds lean boneless pork loin, cut into 1/2-inch cubes
1 teaspoon vegetable oil
2 cloves garlic, minced
1 large onion, diced
2 (15-ounce) cans hominy, drained
2 (16-ounce) cans navy beans, drained
1 (10-ounce) can tomatoes and chiles
3 (4-ounce) cans diced green chiles, drained
1 tablespoons ground cumin
1 tablespoon ground black pepper
2 tablespoons chili powder
2 teaspoons dried oregano
Salt, to taste
Chopped cilantro to garnish

1. In a large Dutch oven or deep skillet with lid, brown pork cubes, onion and garlic in oil over medium-high heat. Add remaining ingredients except salt and parsley; cover and simmer one hour. Taste and adjust seasonings for salt. Serve hot garnished with cilantro.

Serves 12.

Nutrition Facts
Calories 233 calories
Protein 23 grams
Fat 6 grams
Sodium 470 milligrams
Cholesterol 44 milligrams

Recipe provided courtesy of Pork, The Other White Meat.