Pork and Hominy Stew

The weather continues to be cold here in Vermont. This Pork and Hominy Stew recipe is perfect for those cold nights when you just want some delicious comfort food to warm you up. The recipe makes enough for six generous servings and also freezes well. It is also easy to double for a large crowd!

Perhaps you’re wondering what hominy is? Hominy is made from whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The kernels are then washed to remove the excess solution, the hull and often the germ. You can find ready-to-eat hominy in cans. Once you’ve had hominy, you’re not likely to forget it. The big kernels of corn are puffy and chewy with a very unique flavor. And they make a wonderful addition to this stew.

Pork and Hominy Stew

Ingredients:

2 Tbsp chili powder
2 tsp oregano
1 ½ tsp paprika
1 tsp cumin
½ tsp salt
1 ½ pounds of pork tenderloin, trimmed and cut into small chunks
1 Tbsp olive oil
1 ½ cups red pepper
1 Tbsp garlic, minced
2 ½ cups chicken broth
1 (28 oz) can hominy, drained
1 (14.5 oz) can fire roasted diced tomatoes, undrained

Directions:

Combine the chili powder, oregano, paprika, cumin and salt in a large bowl. Add pork to the mixture and toss to coat well.

In a large Dutch oven heat 2 tsp of the olive oil over medium heat, add the pork and cook until browned, about 5 minutes. Remove the pork from pan and set it aside. Add the remaining 1 tsp of olive oil to the pan and sauté the onion, pepper and garlic until tender, about 5 minutes. Return the pork to the pan, add broth, hominy and tomatoes.