Pork and Hominy Stew

Pork and hominy stew.

Cold winter nights call for warmth and comfort, and this smoky pork and hominy stew provides both. Inspired by the flavors of Mexican pozole, the recipe also includes tomatoes for acidity and premade pulled pork from the grocery to speed up the cook time to just 30 minutes.

TURN UP THE HEAT. Chiles de árbol are small, bright red chiles, about 1 to 3 inches long. They have a smooth, clean heat; use more or fewer chiles in the stew depending on what level of heat you desire.

SALT BLOCK. Salting vegetables as they’re added to the stew helps pull moisture from each ingredient and intensifies their flavor.

Pork and Hominy Stew

Serves | 12 |

  • 3 slices smoked bacon, finely chopped
  • 2 cups diced sweet onion
  • salt and freshly ground black pepper, to taste
  • 1 cup diced carrot
  • 1 cup diced celery
  • 4 large garlic cloves, finely chopped
  • 1 28-oz can San Marzano tomatoes
  • 2 dried chiles de árbol, finely chopped
  • 1 cup unsalted beef stock
  • 3 cups unsalted chicken stock
  • 1 28-oz can hominy, drained and rinsed
  • 1 tsp dried oregano
  • 2½ cups pre-made pulled pork
  • sour cream (to serve)
  • tortilla strips (to serve)

| Preparation | In a large Dutch oven or stockpot with a lid over medium heat, render bacon until there's enough fat to cover bottom of pan. Add onion, season with a pinch of salt and cook for 1 minute. Add carrots and celery, season with another pinch of salt and cook 2 minutes. Add garlic and cook 1 minute.

In a large mixing bowl, add chiles de árbol and tomatoes and blend using an immersion blender until tomatoes break down and chiles are fully incorporated. Add tomato mixture to Dutch oven, plus both stocks, hominy and oregano. Bring to a boil, then reduce heat to low and simmer for 20 minutes uncovered. Add pulled pork, cover and cook 10 minutes more. Season with salt and pepper to taste.

Serve hot with a dollop of sour cream and tortilla strips.

GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Jan. 16, at the Des Peres, Missouri, location to make the dishes in this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP at nourish.schnucks.com/schnucks-cooking-school or call 314.909.1704.

MAKE THE MEAL:

  • Pork and Hominy Stew
  • Mexican Street Corn Salad
  • Pollo alla Crema
  • Churros With Dulce de Leche Ice Cream

LEARN MORE: In this class, you’ll learn how to make a colorful and rich salad inspired by the flavor of Mexican street corn. You’ll also learn how to make churros at home.

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