To be honest, I’m not even sure what Hominy is. To me it’s kinda like corn but more of a grain. It was hard to try and explain it to Matt. Actually I just looked it up and it is corn, it’s just been treated in a certain fashion. Check it out. It actually sounds kinda… scary?
Anyway I made this up tonight and it’s got a few of my favorite things, such as cilantro and hominy. The Cumin is really what makes it though. Matt would like me to try it with chicken but I think pork is part of the magic and it goes much better with Cumin. We served it tonight along with my Light Oat Bread which came out lighter and fluffier than normal – must be because of the cold humid air tonight. Either way, they were both delicious. 😀
Matt states that I may add it to the rotation.
Pork and Hominy Stew
- 1.5 pounds boneless pork strips
- 1 large chopped onion
- 3 cloves garlic minced
- 2 cans (14.5oz) reduced sodium chicken broth
- 1 cup thinly sliced carrots
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 2 cans (14.5oz) white hominy, well drained
- 3 Tablespoons chopped fresh cilantro
- 5 or 6 grated radishes
- In a large saucepan saute pork, onion, and garlic in hot olive oil until pork is no longer pink. Remove mixture from heat and place in a seperate bowl.
- In saucepan heat chicken broth, carrots, cumin, and crushed red pepper. Bring to boil and let simmer 8 -10 minutes or until carrots are crisp-tender.
- Stir in pork mixture, hominy, and cilantro. Cook until heated through.
- Serve in bowls and garnish with radishes as desired.
Serves 6 to 8