You are here

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

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1898 Calories from Fat 544

% Daily Value*

Total Fat 61 g93.6%

Saturated Fat 16.1 g80.5%

Trans Fat 0.3 g

Cholesterol 537.5 mg179.2%

Sodium 2951.1 mg123%

Total Carbohydrates 124 g41.4%

Dietary Fiber 24.5 g98.1%

Sugars 30.9 g

Protein 207 g414.8%

Vitamin A 661.7% Vitamin C 85.4%

Calcium 38.8% Iron 73.3%

*Based on a 2000 Calorie diet

Pork And Hominy Stew Recipe