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Pork and Hominy Stew with Jorge
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Pork and Hominy Stew Recipe

Adapted from here.
Servings 4 servings
Author Brandon Matzek

Ingredients

  • 2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups low-sodium chicken stock learn how to make your own here
  • 1 1/2 ounces dried chiles (I used a mix of ancho, pasilla negro and morita chiles*), stems and seeds removed
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 6 cloves garlic, minced
  • 1 25 ounce can of hominy, drained
  • Toppings: shredded cabbage, sliced radish, tostadas, crumbled Mexican oregano, chile flakes
  • Serve with: a cold bottle of Negra Modelo

Instructions

  • Season cubes of pork shoulder evenly with kosher salt and black pepper. Set aside.
  • Bring chicken stock to a boil in a medium saucepan over high heat. Take the pan off the heat, add the chiles, cover, and let sit for 20 minutes. Transfer chiles and stock to a blender, and blend until smooth (working in batches if needed). Set aside.
  • Warm olive oil in a large pressure cooker** over medium heat. Add onions, garlic and a big pinch of salt, and cook, stirring occasionally, until onions are soft and translucent (about 5 minutes). Stir in the seasoned pork, and then pour the chile stock into the pressure cooker through a fine-mesh strainer, pressing on any remaining solids to extract all of the flavor. Secure the lid on the pressure cooker, and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.
  • Remove pot from heat and allow pressure to release naturally (this takes 10 – 15 minutes). Carefully remove the lid, and return the pressure cooker to a medium-low heat. Stir in the hominy, and cook just until warmed through.

To serve, ladle soup in a bowl, and top with shredded cabbage, sliced radish, crumbled Mexican oregano and a sprinkling of chile flake (if needed). Serve with crunchy tostadas and a cold Negra Modelo.

    Notes

    * I specifically used 2 ancho chiles, 1 pasilla negro chile and 1 morita chile here. I like the depth of flavor that the blend of chiles gives; however, you can certainly use just 1 chile here if the others aren’t available. Using 100% ancho chiles would result in a flavor very similar to Mexican Red Pozole. If you decide to make up your own chile blend, be sure the bulk of the chiles fall in the sweet-raisiny category (like ancho). I used just 1 morita chile (smoked red jalapeno), and the soup was plenty spicy. Any more, and it would have been too spicy.
    ** I like this pressure cooker, and I would highly recommend getting one to make dishes like these (typically slow cooked) in under 1 hour! If you want to make this recipe, but you don’t have a pressure cooker, you can prepare through step 3, and just simmer on low heat (partially covered) until the pork is very tender ( 1 1/2 – 2 hours).