Pork And Hominy Stew With Red Chiles Recipe

Name: Pork And Hominy Stew With Red Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head garlic; 4 lb country-style pork ribs (not lean); ½ cups cold water; 4 cups reduced-sodium chicken broth (32 fl oz); 1 teaspoon dried oregano (preferably Mexican), crumbled; 6 dried New Mexico or guajillo red chiles* (2 oz); 1 1/2 cups boiling-hot water; 1 cup coarsely chopped white onion (1 large); 1 tablespoon salt; 4 (15-oz) cans white hominy (also called; ), drained and rinsed; Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled …

Servings: persons

1 large head garlic
4 lb country-style pork ribs (not lean)
½ cups cold water
4 cups reduced-sodium chicken broth (32 fl oz)
1 teaspoon dried oregano (preferably Mexican), crumbled
6 dried New Mexico or guajillo red chiles* (2 oz)
1 1/2 cups boiling-hot water
1 cup coarsely chopped white onion (1 large)
1 tablespoon salt
4 (15-oz) cans white hominy (also called
), drained and rinsed
Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes

1
Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
2
Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Puree chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
3
Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile puree, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve
4
in shallow bowls with accompaniments.
5
*Available at Latino markets and kitchenmarket.com.

2354

kcal

Calories

163

Fat

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large head garlic, 4 lb country-style pork ribs (not lean), ½ cups cold water, 4 cups reduced-sodium chicken broth (32 fl oz), and more.

Yes, Pork And Hominy Stew With Red Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Hominy Stew With Red Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions