Pork And Hominy Stew Recipe


MethodMain Ingredient


 Onion1 Large, chopped
 Packed cilantro1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Garlic4 Clove (20 gm), peeled
 Dried oregano1 Teaspoon
 Ground cumin3⁄4 Teaspoon
 Olive oil2 Teaspoon
 Boneless pork loin1 1⁄2 Pound, trimmed and cut into 1-inch pieces
 Salt3⁄4 Teaspoon
 Carrots3 , cut into 1 inch pieces
 Canned low sodium chicken broth14 1⁄2 Ounce (1 Can)
 Canned hominy15 Ounce, drained, rinsed (Yellow / White, 1 Can)

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 mg

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


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.