Tex-Mex Pork and Hominy Recipe

Name: Tex-Mex Pork and Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs boneless pork shoulder, excess fat trimmed; ¾ teaspoon salt; ¼ teaspoon pepper; 1 tablespoon oil; 1 large onion, chopped; 2 medium poblano chiles, cut in 3/4-in pieces; 1 tablespoon minced garlic; 12 ounces of your favorite beer; 1 (14 1/2 ounce) can diced tomatoes with mild green chilies; 3 tablespoons tomato paste; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 (29 ounce) can hominy, drained; ½ cup chopped cilantro

Servings: persons

2 12 lbs boneless pork shoulder, excess fat trimmed
¾ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil
1 large onion, chopped
2 medium poblano chiles, cut in 3/4-in pieces
1 tablespoon minced garlic
12 ounces of your favorite beer
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
3 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1 (29 ounce) can hominy, drained
½ cup chopped cilantro

1
Heat oven to 350 degrees.
2
Season pork with 1/4 tsp salt and pepper.
3
Heat oil in a heavy 5-qt Dutch oven over medium-high heat.
4
Add pork and cook, turning to brown all sides.
5
Remove.
6
Add onion, poblano chilies and garlic to pan drippings; cook 2 minutes.
7
Stir in beer, tomatoes, tomato paste, spices and remaining salt.
8
Add pork and hominy.
9
Cover and bake 2 hours or until pork is tender.
10
Remove pork to a cutting board.
11
Skim as much fat as possible off pan liquid.
12
Shred pork with 2 forks in bite-size pieces.
13
Return pork to pot.
14
Stir in cilantro.
15
Garnish with lime wedges and warmed tortilla strips if desired.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 12 lbs boneless pork shoulder, excess fat trimmed, ¾ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon oil, and more.

Yes, Tex-Mex Pork and Hominy 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.

Tex-Mex Pork and Hominy

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