Mexican Style Hominy Stew Recipes

30 BEST WAYS TO USE HOMINY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

POZOLE (MEXICAN PORK AND HOMINY STEW)

Steps:

• Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
• When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
• Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
• Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
• Serve soup in individual heated soup bowls.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

MEXICAN STYLE HOMINY STEW

Steps:

• Cut 1 Poblano Pepper, 1 Roma Tomato, 2 Garlic Cloves and half of an onion.
• Finely chop cilantro. Set it aside.
• Add 2 Tbs of Chicken Soup Seasoning Mix onto 1 cup of water.
• Boil 1 cup of water. Once it comes to a boil, pour 2 cups of hominy (or one can).
• Set aside 1 cup of pinto beans.
• Place all vegetables onto the frying pan and let it simmer for 5-8 minutes.
• Add Chicken broth and let it sit for 5 minutes.
• Once your hominy is soft, mix it with the vegetables. Add your beans right after.
• Add salt to your liking.
• Add 1/2 tbs of Mexican Oregano. Let it sit for 4 minutes.
• Mix well and top with chopped cilantro.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)

Steps:

• Slow method for Large Groups:.
• In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
• Fill with cold water just to cover, no more.
• Add salt, cumin and chili powder.
• Cover and cook to a boil for 10 minutes.
• Skim the white scum from water.
• Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
• In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
• Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
• Simmer on low heat for 3 hours.
• Dump out the vegies on a large platter and cut in serving pieces.
• Serve meat and juice in a large tureen.
• Serve with tortillas, mexican hot chocolate or beer.
• Fast method:.
• Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.