Pueblo Pork and Hominy Stew Recipe | Yummly
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Pueblo Pork and Hominy Stew

Louis: "Absolutely wonderful. Next time I will probably i…" Read More
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Pueblo Pork and Hominy Stew

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This rustic stew is similar to the classic Mexican Posole, popular in the American Southwest. The corn flavor introduced by the hominy can be heightened by substituting dried masa (corn flour) for the flour. Serve with warm tortillas and lime wedges.


  • 3 boneless pork chops (cut into 3/4-inch cubes)
  • 1 Tbsp. vegetable oil
  • 1 onion (large, chopped)
  • 4 cloves garlic (crushed)
  • 30 oz. hominy (drained)
  • 15 oz. tomato sauce
  • 14.5 oz. beef broth
  • 2 Tbsp. chili powder
  • 1 tsp. dried oregano (crushed)
  • 1/4 cup water
  • 2 Tbsp. flour
  • fresh cilantro (chopped)
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    1. Heat oil in a deep saucepan or Dutch oven over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork, cook and stir for 2-3 minutes or until lightly browned. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. Whisk together flour and water, stir into simmering stew and cook, stirring constantly, until mixture thickens. Garnish with cilantro.
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    Reviewer Profile Image
    Louis 2 years ago
    Absolutely wonderful. Next time I will probably increase the chili powder for a stronger kick. Definitely on weekly meal rotation!
    Reviewer Profile Image
    Friz Diz 3 years ago
    Definitely needed cheese, the tomato sauce added to much acid. i added a pack of sazon as well. All my kids ate it so it wasn't that bad. ill make it again just less tomato sauce and more broth.
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    Julie 4 years ago
    The general flavor was nice but it seemed to need another ingredient - maybe tomato? i sprinkled it with cheese, and that helped. The biggest difficulty was that there was something missing between the list of ingredients and the directions. i had to look at the picture to see how the onions should be cut etc.