Pueblo Pork and Hominy Stew

Difficulty: 1/5
Time: 35 minutes


  • 3 boneless pork chops cut into 3/4-inch cubes
  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic crushed
  • 2 15-oz cans hominy drained
  • 1 15-oz can tomato sauce
  • 1 14 1/2-oz can beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano crushed
  • 1/4 cup water
  • 2 tablespoons flour
  • fresh cilantro chopped


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.

Serves 4.

Wine recommendation: Serve with a chilled Sauvignon Blanc.