• Pork and Hominy Stew

    1 vote
    Pork and Hominy Stew
    Prep: 15 min Cook: 30 min Servings: 4
    by Robyn Savoie
    381 recipes
    This savory combination could be described as a posole -- a thick, hearty Mexican soup traditionally served as a main course at Christmas. Sprinkle shredded radishes over the top for a festive presentation.


    • 12 Ozs. Boneless Pork Strips, For Stir-Frying
    • 1 Large Onion, Chopped
    • 2 Cloves Garlic, Minced
    • 1 Tbsp. Vegetable Oil
    • 4 Cups Chicken Broth
    • 2 Medium Carrots, Thinly Sliced
    • 1/4 Tsp. Ground Cumin
    • 1/4 Tsp. Crushed Red Pepper Flakes
    • 14 1/2 Oz. Can Hominy, Drained and Rinsed
    • 3 Tbsp. Fresh Cilantro, Chopped
    • Garnish:
    • 1/4 Cup Radishes, Shredded
    • 4 Tbsp. Fresh Cilantro, Chopped
    • 1 Small Lime, Cut Into Wedges
    • 1 Small Ripe Avocado, Sliced


    1. In a large saucepan cook pork, onion and garlic in hot oil until pork is slightly pink in center. Remove pork mixture from saucepan; set aside. Add chicken broth, carrots, cumin and pepper to saucepan.
    2. Bring to boiling; reduce heat. Simmer covered, about 8 minutes or until carrots are just tender. Add hominy, cilantro and pork mixture; cook and stir until heated through.
    3. To Serve: Top each serving with radishes, cilantro, lime wedge and sliced avocado.
    4. Yield: 6 Cups

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    • Bob Vincent
      Bob Vincent
      Hi Robyn:
      A nice version on Posole. We like Posole as well. I posted one on CES sometime ago but will add yours to my Try Soon folder. Thanks for sharing!
      Best Regards,
      • Robyn Savoie
        Robyn Savoie
        Thanks Bob, this is quick and easy. You can use as much red pepper as you like.

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