Lunch: Tex-Mex Pork and Hominy

Recipe by Woman's Day Kitchen Each bite of this succulent stew is infused with spicy flavor, the result of cooking boneless pork shoulder, poblano chiles and hominy in a sauce made with beer, chili powder and cumin.

Ingredients

1 boneless pork shoulder
3/4 tsp. salt
1/4 tsp. Pepper
1 tbsp. oil
1 large onion
2 medium poblano chiles
1 tbsp. minced garlic
12 oz. regular or nonalcoholic beer
1 can diced tomatoes with mild green chilies
3 tbsp. tomato paste
2 tsp. each chili powder and ground cumin
1 can hominy
1/2 c. Chopped cilantro
Serve with: sliced radishes, lime wedges and warmed tortillas

Instructions

Heat oven to 350 °F. Season pork with 1/4 tsp salt and the pepper. Heat oil in a heavy 5-qt Dutch oven over medium-high heat. Add pork and cook, turning to brown all sides. Remove.
Add onion, poblano chiles and garlic to pan drippings; cook 2 minutes. Stir in beer, tomatoes, tomato paste, spices and remaining salt. Add pork and hominy. Cover and bake 2 hours or until pork is tender.
Remove pork to a cutting board. Skim as much fat as possible off pan liquid. Shred pork with 2 forks in bite-size pieces. Return pork to pot; stir in cilantro. Serve with radishes, lime wedges and warmed tortillas.

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