As the weather gets colder I tend to make a big batches of stew or soups for our family. If you look through my recipe archive you will see I have a lot of soup ideas for you. They preserve well so you can get multiple meals out of them, and are easy to please the family with.
Today, I will be making pork and hominy stew. This is my take on Pozole, a soup popular in Mexico. In addition to pork and hominy, this stew contains Mexican chilies, tomatoes, onions, and lots of other good stuff.
I like to make this stew with pork butt because it gives extra flavor. If that is too rich for you, however, you can swap out the pork butt for pork tenderloin or diced chicken thighs.
You can serve this stew over steamed rice or with warm corn bread. You can also serve this for a big crowd with all the toppings below so that your guests can customize it for themselves.
- 1/4 cup canola oil
- 1 guajillo chili, seeded, then broken into few pieces
- 1 pasilla chili, seeded, then broken into few pieces
- 2 dried bay leaves
- 1 1/2 cup yellow onion, diced
- 5 cloves garlic or 1 1/2 tbsp. minced
- 1 package taco seasoning
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 4 cups or 2 1/2 lbs. pork butt (trim some excess fat) or pork tenderloin, cut into 1/2-inch cubes
- 1 1/2 cups frozen roasted thawed corn
- 1 1/2 cups mixed bell peppers, medium diced
- 1 10 oz. can diced tomatoes with chilies
- 1 30 oz. can hominy, drained, and rinsed well
- 2 tbsp. chicken base
- 4 cups water
Topping for the stew
- Shredded white cabbage
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Diced white onions
- Tortilla chips
- Thinly sliced green onions
- Diced avocadoes
Heat oil in a large heavy bottom soup pot over medium-high heat. Add cut up chilies and bay leaves, then cook for 30-40 seconds until you see some color and smell the chilies. Add the onions and garlic, cook for 3-4 minutes stirring often, until the onions are soft.
Add taco seasoning, oregano, and salt, then cook for 30-40 seconds longer, stirring constantly. Add the pork, stir well, then cook for 5 minutes, stirring occasionally so the mixture doesn’t burn.
Next, add peppers, corn, hominy, chicken base, canned tomatoes, and water. Stir well, then bring the mixture to boil, cover then turn down the heat to medium. Cook the stew for 40-45 minutes covered, taste for seasoning. Discard dried chilis and bay leaves before serving.
You can serve the stew along with all the suggested toppings or a few of your favorites for everyone to serve themselves.
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!