Braised Pork and Hominy Stew

Soups & Stews

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 6 to 8

  • 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
  • Cooking oil
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 teaspoon smoked paprika
  • 1 cup dark beer
  • 1 large yellow onion, cut in half and thinly sliced
  • 1 cup seasoning ham, diced into 1/4-inch pieces
  • 6-8 clove garlic, cleaned and coarsely chopped
  • 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
  • 1 (28-oz) or two 15-oz cans golden hominy, drained
  • 1 (15-oz )can diced tomatoes in juice
  • 2 teaspoons dried oregano
  • 1 cup chicken or beef broth
  • Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

 Braised Pork and Hominy Stew

Click image to enlarge


Cover the bottom of a large, heavy pot with cooking oil and heat over high heat. Working in batches, brown pork on all sides, reserving to bowl as it's brown.  Add chili powder, cumin, and smoked paprika and cook until aromatic.  Add beer to pot and deglaze, scraping up any browned bits. Return pork to pot, reduce heat to medium, add the onion, seasoning ham, and garlic; cook until slightly softened. Add chili strips; cook 1 minute. Add the hominy, tomatoes, oregano, and broth and bring to a boil. Reduce heat to low and simmer, covered, until pork is very tender, about 90 minutes.

Increase heat to medium, uncover the pot, and break up the pork with the back of a wooden spoon. Simmer until stew has thickened slightly, serve hot.

Other serving suggestions: this makes an excellent filling for tacos, quesadillas, or burritos; it can also be spread over corn chips and topped with your favorite toppings for nachos. It definitely tastes better the next day.

Louisiana Recipes Weekly


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