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Prep Time: 15 min / Cook Time: 1 hour


2 pounds lean boneless pork loin, cut into 1/2" cubes
1 teaspoon vegetable oil
2 cloves garlic, minced
1 large onion, diced
2 15-ounce cans hominy, drained
2 16-ounce cans navy beans, drained
1 10-ounce can tomatoes and chiles
3 4-ounce cans diced green chiles, drained
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 tablespoons chili powder
2 teaspoons dried oregano
Salt, to taste
Chopped cilantro, to garnish
Servings: 12
In a large Dutch oven or deep skillet with lid, brown pork cubes, onion and garlic in oil over medium-high heat. Add remaining ingredients except salt and parsley; cover and simmer one hour. Taste and adjust seasonings for salt. Serve hot garnished with cilantro. This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage.
 
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