Pueblo Pork and Hominy Stew

Julie: "The general flavor was nice but it seemed to need…" Read More

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 tablespoon vegetable oil
  • 1 onion (large, chopped)
  • 4 cloves garlic (crushed)
  • 30 ounces hominy (drained)
  • 15 ounces tomato sauce
  • 14 1/2 ounces beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano (crushed)
  • 1/4 cup water
  • 2 tablespoons flour
  • fresh cilantro (chopped)


  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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Yummly User
Julie 10 Jul
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.