Amazing Stew with Pork
This is a lovely Pork Loin and Hominy Stew. If I were to describe it, I would say that it sits somewhere between a Cajun style bowl of Pozole and Pork Chili Verde. It’s hearty and very tasty. This style is normally intended for a weekend brunch, but it can be served any time. And like any stew, it makes for great leftovers. If there are any that is. The trick to this is slow cooking with the lid on so you can get that pork tender without losing any of the soup until you are ready to reduce. About an hour and a half is all your going to need with the lid on, then let the power of reduction take over for the last 20 to 30 minutes. The ingredients and Video Recipe, as usual, are below.
Pork Loin and Hominy Stew Ingredients:
2 lbs Pork Loin, cubed into 1/2 inch pieces
2 tbsp Flour
1 can Hominy and Juice
1 Onion, chopped
1 Bell Pepper, chopped
2 Celery Stalks, halved and chopped
2 Garlic Cloves, chopped
Fresh Parsley, chopped
2 Bay Leaves
1 tbsp Italian Seasoning
1 tbsp Oregano
1/4 tsp Chili Powder or Chili flakes
1/2 tsp Cumin
1/2 tsp Black Pepper
Chicken Broth, fill stew pot just to cover meat and Veggies
Salt to taste
Serve with 1 Fried or Poached egg per Serving and be sure to watch the short video tutorial and I’ll show you exactly how to make this incredible Pork Loin and Hominy Stew. Also, be sure to check out my Menudo recipe.
