Pork Loin and Hominy Stew

Pork Loin and Hominy Stew

This is a lovely Pork Loin and Hominy Stew.  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 Cellery Stalks, haved and chopped
2 Garlic Cloves, chopped
Fresh Parsly, 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.

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Poor Man's Gourmet Kitchen

I’m just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone’s Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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