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Pork And Hominy Stew

fast.cook's picture
  Onion 1 Large, chopped
  Packed cilantro 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), peeled
  Dried oregano 1 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Olive oil 2 Teaspoon
  Boneless pork loin 1 1⁄2 Pound, trimmed and cut into 1-inch pieces
  Salt 3⁄4 Teaspoon
  Carrots 3 , cut into 1 inch pieces
  Canned low sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Canned hominy 15 Ounce, drained, rinsed (Yellow / White, 1 Can)

1. Puree the onion, cilantro, water, garlic, oregano, and cumin in a blender; set aside.
2. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the pork and 1/2 teaspoon of the salt; cook, stirring occasionally, until browned, about 4 minutes. Add the carrots and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the reserved onion mixture and the broth; bring to a boil. Reduce the heat and simmer, partially covered, until pork and carrots are fork-tender, about 30 minutes. Stir in the hominy and the remaining 1/4 teaspoon salt; cook until heated through, about 2 minutes.

Recipe Summary

Side Dish

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