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Hominy and Pork Stew

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
100 min
SERVINGS
8 servings
Dinner
Hominy and Pork Stew
Ingredients
  • 1 (2 pound) pork roast, diced
  • 1 tablespoon ground cumin
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 (15.5 ounce) cans white hominy
  • 20 dried chile de arbol peppers
  • water
  • 1 1/4 cups finely chopped onion
  • 1 teaspoon minced garlic
  • 12 corn tortillas, warmed
  • 2 limes, quartered
  • 1 bunch fresh cilantro, chopped
  • 1 1/2 cups shredded cabbage
Instructions
1
Preheat your cooking vessel over a moderate temperature; add diced pork, cumin, and a pinch of salt to bring out the flavors. Cook, stirring constantly, until the pork is uniformly browned.
2
Transfer the cooked pork to a large cooking vessel. Combine hominy with 3 cups of water and cook over the same moderate temperature for an hour.
3
Simultaneously, prepare the chiles by submerging them in a small saucepan with 2 cups of water. Bring the mixture to a boil, then cover and cook for 45 minutes. Remove the chiles from the water, take off their stems, and set them aside.
4
Blend the prepared chiles with 1/4 cup of water, onion, and garlic in a blender until you achieve a smooth consistency. This may still leave some seeds visible.
5
Once the pork and hominy are cooked, serve them in bowls. Add a squeeze of lime juice, some chopped cilantro, and shredded cabbage on top.
6
For those who prefer a spicier soup, add one teaspoon of the blended chiles to each bowl before serving.