Entree: United States – Native American / Indigenous – Hominy and Pork Stew (Hearty stew of hominy kernels simmered with pork and chiles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, chopped (8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 dried ancho or guajillo chiles, stemmed and seeded (about 10 g)
- 1 tsp (1.8 g) dried oregano
- 1 bay leaf (approx. 0.5 g)
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 2 cups (330 g) canned hominy, drained
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Soak and prepare chiles, brown pork, and build the stew: Heat the lard or oil in a heavy Dutch oven over medium-high heat until shimmering. Meanwhile, place the dried chiles in a small bowl and pour 1 cup (240 ml) of just-boiled water over them; let sit 10 minutes, then drain, discard seeds if you prefer milder flavor, and puree the softened chiles with 2 tbsp (30 ml) of the soaking liquid until smooth. Season the pork cubes with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Brown the pork in batches in the hot oil until well colored, about 4–6 minutes per batch; transfer browned pork to a plate. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes; add the garlic and oregano and cook 30 seconds more. Stir in the chile purée and cook 1–2 minutes to bloom the flavors.
2. Simmer and finish: Return all pork to the pot, add the bay leaf and stock, bring to a gentle boil, then reduce to a low simmer. Cover and cook for 45–60 minutes, or until pork is tender. Add the drained hominy and simmer uncovered 15–20 minutes to meld flavors and thicken slightly. Taste and adjust seasoning with remaining salt and pepper. Serve the stew hot topped with chopped cilantro and lime wedges and offer diced raw onion or sliced radish at the table for garnish and texture.