This is a print preview of "Pork and Hominy Stew" recipe.

Pork and Hominy Stew Recipe
by Robyn Savoie

Pork and Hominy Stew

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 4


  • 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