Spicy Hominy Stew
This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage. Serve with fresh citrus salad and cornbread sticks.
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 fresh cilantro leaves for garnish
- 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.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.