Recipes
Pork & Hominy Stew
This rustic stew is similar to the classic Mexican Posole. 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.
Ingredients
3 boneless pork chops (cut into 3/4-inch cubes)
1 tbsp vegetable oil
1 large onion, chopped
4 cloves of garlic, crushed
30 oz Lodi White Hominy, drained
15 oz tomato sauce
14.5 oz beef broth
2 tbsp chilli powder
1 tsp dried oregano, crushed
¼ cup of water
2 tbsp flour
fresh cilantro, chopped
Method
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.
2. Add pork, cook and stir for 2-3 minutes or until lightly browned.
3. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to the boil, reduce heat. Cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally.
4. Whisk together flour and water, stir into simmering stew and cook, stirring constantly, until mixture thickens.
5. Garnish with cilantro.
6. This recipe serves 4 people.
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