Ancho Pork and Hominy Stew

  • bjcollins Posted: 12/30/10
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    We really enjoyed this stew. Very nice depth of flavor with great spices. I used green bell pepper, poblano pepper & a Tbs or more of minced chipotle because I love the heat. At the end I added the juice of 1/2 lime and a handful of chopped cilantro. I made it a 2nd time about a week later.

  • carolfitz Posted: 12/17/09
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    Was a bit short on the pork tenderloin so cut two links of chicken-chipotle sausage to make the 1½lbs. Otherwise made to recipe one day before serving, great flavors & colors. Served with CL's ham & cheese corn muffins, pulled from the freezer.

  • winegirl308 Posted: 11/22/09
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    The flavor was great. I did not have fire roasted tomatoes so just used canned ones with chilis. It was really good. I will probably use a little less chili powder (because I have really hot chili powder) the next time. The cornbread recipe listed with this came out really well also. Perfect quick winter dinner.

  • nansmi Posted: 01/02/11
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    We love menudo, but it is rather time consuming. This is really close in taste, and so much easier to make. Very nice mix of spices makes the soup perfect for a cold weather day. Made it for New Year's and served with Mexican corn bread. I would serve to company for an informal and filling meal.

  • CherylR1954 Posted: 02/07/10
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    I loved it and didn't care that the consistency was more like soup. Made it as is, however, I goofed and tossed the pork in all of the spices. Just made sure to deglaze the pan to make sure that they weren't left behind. More like pork posole...which I love!

  • JasonM Posted: 12/14/09
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    This was very easy to make and I only made one substitution: I used pork loin rather than pork tenderloin. The meat was still tender and flavorful. I found that the soup tasted much better the next day as the hominy, I guess, had time to absorb some of the surrounding flavors. This recipe is strikingly similar to Cooking Light's "Smoky Seitan, Pinto Bean & Hominy Stew", another good recipe to try.

  • kiall1 Posted: 12/21/09
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    Excellent winter dish. I used the substitutions recommended in the intro, since I didn't have ancho chili powder on hand. I may have added an extra garlic clove or two (can't help myself). Will definitely make this again.

  • sharonfrommi Posted: 03/21/10
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    This was excellent and will be a part of my regular rotation. Don't know that I would cook it for a special occasion as everyone is not a fan of hominy, but, my husband and I loved it. Next time I'm going to try a squeeze of fresh lime juice right before serving because I love chilis and lime.

  • cathyslater Posted: 11/27/10
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    Wonderful. I would definately make again. I have never had hominy in a soup before--yum. My husband took leftovers and thought it was even better the next day.

  • heidimotsch Posted: 11/24/09
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    I made this with chicken breast meat and it was fabulous. I was a little worried it would be too spicy, but it wasn't. The smokiness of the paprika and the fire-roasted tomatoes was delicious. I made plain cornbread for my kids' sake, but imagine the jalapeno cornbread would have been even better!

  • shannon9585 Posted: 01/21/10
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    This recipe sounded good to me as written, but based on reviews that said it was more soup-like than stew-like, I made a few changes to make sure this came out thick like a stew. First, I used about 1 and 3/4 cups to 2 cups of broth - not the 2 and 1/2 cups called for. Second, towards the end I stirred in about 1 Tablespoon of cornmeal and a can of pinto beans. I added half the can of beans whole and then mashed up the other half of the can and stirred that in. I've found mashed beans make a great thickener for chili, and it worked great in this recipe as well. I've never used hominy before, but I really liked in in this recipe. I think this tastes a lot like chili, but it is not spicy and the pork tenderloin makes it a little different than the chili I usually make. I served this with bacon and scallion cornbread and it went very well together. I'll probably make this again, but maybe try a different, less expensive cut of pork next time. The tenderloin was good, but a little pricey for pork!

  • katieb82981 Posted: 02/23/11
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    We love this recipe. It's the only dish we make again and again and again.

  • MoMitru Posted: 12/07/09
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    Made this for dinner on a snowy Saturday evening. Couldn't find hominy in our local (NJ) supermarket, so I substituted with frozen corn. The stew was delicious and satisfying. Will definitely make again!

  • Hollypop Posted: 06/29/10
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    Good stew although was not as thick as I like it. I think I would leave it on the stove longer to make the consistency less thin.

  • becca8 Posted: 02/21/10
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    huge hit. i don't even like pork very much and i like it :-)

  • Dooney8bugs Posted: 12/25/09
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    Made this the day prior, as most reviews said it was better the next day, so we just planned for that. Used 'regular' chili powder and paprika I had on hand (no ancho or smoked respectively). Cut up pork sirloin chops. Omitted the green peppers entirely, as we don't care for them. Also used canned tomatoes with green chilies (couldn't find the

  • annahovna Posted: 11/21/09
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    Very good, but this is definitely more of a soup than a stew. I did not have any fire roasted tomatoes, and I like things spicy, so I added one chipotle in adobo. No changes other than that. This one's a keeper for sure.

  • saracat Posted: 11/08/10
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    This was excellent! I don't think I would serve it for a special occasion, but I will make it regularly for my family. I used a pork sirloin roast rather than the tenderloin since that is what I had and I left out the bell pepper. I followed the directions through bringing the liquid to a boil and then put it all in a crock pot on low for 5 1/2 hours which I think is the way to go on this. I made my favorite corn bread recipe to go with it. Highly recommended!

  • Foodporncess Posted: 02/20/11
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    We make this every couple of weeks. It's amazing. The flavor is so deep and rich. Let it sit in the refrigerator for a couple of days and the flavors develop even more. I can't get enough of it.

  • MereGall Posted: 12/22/09
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    This had amazing flavor and I really think that it has to do with what kind of chili powder you use and the smoked paprika. The pork cut used made the stew amazingly tender without having to cook for hours. Definitely a keeper recipe.

  • Sugarbabee Posted: 03/11/10
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    I made this 1 1/2 times the recipe following the recipe exactly except I didn't have an extra can of hominy so I added a can of drained corn. I took it to a pot luck and everyone wanted the recipe - DELISH!

  • Pattybearski Posted: 02/24/11
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    Fabulous stew for a cold winter night. Added corn bread to compliment the stew.

  • love2coooook Posted: 11/24/09
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    Excellent flavor! First time trying hominy and I was pleasantly surprised, although I did not add the entire can. Also used canned tomatoes with green chiles I had on hand. Added some fresh cilantro at the end because we can't get enough of the stuff. Next time will add carrots and potatoes as well. You could really throw anything in with it. Delicioso!

  • rmiller415 Posted: 12/02/09
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    Fantastic! Made as directed. Picky husband loved it, especially the broth! Made it with the jalepeno cornbread. Delish!

  • Ninarae Posted: 01/12/10
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    Absolutely excellent. We used shredded pork shoulder, with an additional can of tomatoes and then just enough chicken broth to get the consistency we wanted. Also substituted red peppers instead of the green peppers. Awesome. We've made it twice and keep it with our favorite recipes.

  • Marcdwyer Posted: 01/17/10
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    Fantastic explosion of flavor!!! Easy to make too.

  • texeverlasting Posted: 12/07/09
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    Great weeknight recipe! Super easy to make, and relatively quick and low-maintenance. I kept the heat a little higher and left the pot uncovered to thicken the stew a bit. Didn't do the cornbread, but it did seem to crave it. I added some cheese to the top, as it tasted a lot like chili to me. Very yummy.

  • ibetravlin Posted: 01/07/11
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    Amazing! Used leftover cubed pork loin from Sunday dinner with great results. Simmered longer than called for and used poblano for green pepper. Told hubby we were trying a pork chili in stew form. He loved the combo of flavors and hearty "beans." He hates hominy, so didn't share the name of the "beans" we used. Served with Jalapeno Corn Bread - another great CL recipe. Both are now go to recipes. Might try rotisserie chicken next.

  • kab47895 Posted: 02/20/11
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    Have made several times. Really good and filling.

  • Melody812 Posted: 12/23/09
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    easy to make, taste good. i freeze the leftover for later.

  • Run4Cupcakes Posted: 12/21/09
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    This was pretty darn good and simple to make; ideal for supper on a cold night. I think the seasoning could use a little tweaking to give it some more depth. I used left over smoked pork from bbq takeout (no sauce, obviously) since I had it on hand instead of cooking pork tenderloin from scratch. I used a can of Rotel instead of fire roasted tomatoes since I couldn't find any of the latter at the store. I found the hominy in the Mexican food section.

  • LBoutell Posted: 12/12/09
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    This was VERY tasty! Made as directed, though was a bit liberal with adding extra vegetables. Definitely will be making again. I had never had hominy before and I think it adds something special that regular corn would not do. Made with the jalapeno cornbread - which was just okay - had to add a sweet jalenpeno jelly and it was much better.

  • DecaturAla Posted: 02/24/11
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    No hominy? It's usually in the canned vegetable section, near the corn, sometimes on the bottom shelf. If you have a lot of Latinos in your area, you could check a Latino market. Buena suerte!

  • Priscilla55 Posted: 01/06/10
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    This was very tasty and easy to make. I made the mistake of adding a jalepeno and a serrano chili. Though I like hot, it was too hot. Added a little lime juice and extra broth and it was still pretty hot, but still tasty. Will definitely make again without the extra peppers. Didn't have the smoked paprika, but did use the ancho chili powder - very definite flavor.

  • steponme Posted: 03/07/11
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    This is very similar to another CL recipe, "Pork & Hominy Chili." The Pork & Hominy Chili seem to be more flavorful than this one.

  • KimEngle1 Posted: 01/18/10
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    Very good dish. I chopped up the onion and green peppers until they were almost pulverized, since I have picky eaters....my 9 yr old son loved it! My husband did too...will make again. No one knew there were onions and peppers in the dish. Could be used for special occasion, but also good for everyday also. Served with crusty bread.

  • boulderkir Posted: 02/18/10
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    I have made this recipe several times with consistent results. It is a really tasty alternative to standard beef and bean chili if you want something different. It's super easy to make and never fails to please. I usually let mine simmer on the stove for much longer than the recipe calls for. I think this enhances the flavor and thickens up the consistency. I freeze the leftovers in individual containers and then take them out for lunches as needed.

  • Zamboni Posted: 03/01/11
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    I love this recipe. I've made it several times, usually with Ancho powder, but tonight I couldn't find it so I used New Mexican red chile powder. Still amazingly delicious. I might try adding more veggies next time for more depth. My boyfriend LOVES this and the portions are very filling. We had it with an arugula/spinach salad and some roasted asparagus. So delicious, and even better the next day. Enjoy!

  • Meremaid Posted: 08/15/10
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    I made this for my boyfriend in February: I used 2 cups of broth and 2 cans of fire roasted tomatoes, theconsistency was more like soup than stew - maybe omit some broth if you'd rather it be stew-like? Hominy has a fun texture, I really liked eating it. Ancho chile powder was hard to find, but we used it!

  • Lizirroja Posted: 11/17/10
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    This stew is amazing and so easy! We made it in an hour. The meat was so tender and the spices were fab. We ate it with asparagus and wild rice. I put a dollop of sour cream in it just for kicks. We didn't have the ancho chile powder and just used regular chili powder with a bit of spicy paprika.

  • No Longer Registered Posted: 03/28/11
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    We really enjoyed this recipe, I made it for company using the slow cooker. I do not the ancho chili powder so I used chipotle and it was fantastic. I browned the pork as directed and sauteed the onions and peppers, then added everything to the slow cooker and let it cook all day... yummm. I think next time I will add another can of hominy or maybe a can of kidney or black beans. I would half the amount of liquid next time when making in the slow cooker. Great stew for a cold stormy night :)

  • ChefConnect Posted: 01/07/11
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    This is one of my favorite stews! Unfortunately, I live in a country where pork is scarce, so I make a batch and freeze it in small portions. This stew is easy to make and very flavorful. I love that it uses hominy, and the ancho chili gives it a different kind of kick from what I'm used to. What I like best is that it keeps me feeling full (probably because of the hominy).

  • millwil Posted: 02/24/11
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    This stew is delicious! No local stores nearby carry hominy so I used canned soup beans and it was wonderful. Serve with some warm tortilla's and this a helluva meal!

  • SouthernMScook Posted: 02/24/11
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    The first time I made this stew, it was a tremendous hit! My whole family loves it! Great addition to my recipes and a great alternative to chili in the winter. I have used chipotle powder instead of the ancho and it turns out great everytime. Quick, easy and constantly requested!!

  • AmandaLynn Posted: 04/07/11
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    YUMMY! my boyfriend and I loved this stew! will make it again!!

  • eanderson664 Posted: 06/11/11
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    Excellent stew! I make this recipe often. It's a keeper!!

  • jcoleman8 Posted: 10/05/11
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    This recipe is now a family favorite; any leftovers are always consummed. Truly a comfort food that has a healthier spin.

  • smd1212 Posted: 12/15/11
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    Tasty and spicy - I made as written, but per some reviewers who commented on the soupy consistency I only used about 1-3/4 cups of chicken broth. I had to dab on about a tablespoon of light sour cream to cool the heat to my taste, but I used Trader Joe's fire-roasted tomatoes with green chiles. Next time I might skip the green chiles! But my husband and son both liked it, so I will make it again - nice twist on chili, and the tenderloin is worth using, so tender and tasty! Served with CL's March 2005 Sour Cream, Cheddar and Green Onion Drop Biscuits (subbed chopped jalapeño for green onions) - yum!

  • ChefAmandaLynn Posted: 12/18/11
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    Charger Chili Sunday. I had never cooked hominy before and was pleasently surprised. I left out a cup of broth to make it more of a chili than a stew. If you are on a budget, pork tenderloin is frequently under $2/lb and a relativly lean protein.

  • Harrijc Posted: 02/05/12
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    I followed the recipe exactly and it was great. I calculated about 6 WW Points per serving and it was definitely worth it. Just right for a cold winter evening.

  • Clobberella422 Posted: 01/23/12
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    Absolutely delicious stew. I made it as written and garnished with chopped cilantro and sour cream. The pork in this was outstanding, but I think you could also make it with chicken if you were so inclined. Easy to prepare, hearty, filling, delicious, and inexpensive. What more could you ask for?

  • ksutton99 Posted: 02/05/13
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    Loved it! Subsituted Mexican Chili for the Ancho, what I had on hand, added some finely diced jalapeno's to the peppers and made posole toppings to go with it. Cabbage, radishes, cilantro, lime and avacado. The spice mix is terrific and will use for other things.

  • Guy1969 Posted: 04/05/13
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    Based on the ingredients and preparation, it sounds like this recipe is going to be simply divine. I can't wait to try it.

  • Jazzy1 Posted: 03/13/12
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    This dish is fantastic. I didn't have ancho chile powder, so I used extra of what I had on hand. My husband is raving about the dish. He thinks it would be good even without the meat. I will definitely be making this again. I have to get some ancho chile powder in the house. I rather enjoyed the soupy consistency.

  • mhowardlv Posted: 01/20/13
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    I really did not think I would like this recipe. While I like a little spicy, I'm not big into burning my tongue like my husband likes to do with his chili. Also, my husband rarely likes recipes that are "light." He LOVED it! I LOVED it! It wasn't tongue-burning, it was perfectly warm and was just perfect for our unusual freezing weather. I've already froze some for my father-in-law next time we see him and this will be on the menu for our Super Bowl party.

  • ESmith6 Posted: 11/26/12
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    This was delicious although I had to make a few changes based on what I had in the house. I used a can of black beans and a can of corn instead of the hominy and I didn't have ancho chili powder so I used a combination of Mexican hot chili powder, chili powder and chipotle chili powder. I can't wait to make it according to the recipe. Served it with corn muffins.

  • taylesworth Posted: 02/09/13
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    Made this for my wife, mom and sister when they came for a visit. Everyone raved about it. My wife has problems with onions so I replaced them with 8 oz of a blend of mushrooms. I'll definitely make it again.

  • AinOakPark Posted: 04/05/13
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    This was spicy and tasty. The best thing about it is that if you are going low carb, you can substitute zucchini for the hominy, or if you are okay with eating beans, then white, black or pinto beans (rinsed and drained) could be added. I had planned on making it for a friend who needed some attention, but it seemed to spicy to take to a family when I didn't know their spice preferences.

  • jalbee1984 Posted: 12/01/12
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    Made this for dinner tonight. Only differences were, I used beef stew meat instead of pork. Just regular chile powder and a bit of cayenne. Also added red bell pepper, as well as, using both golden and white hominy. Garnished with cilantro and lime. My s.o. loved it. Oh and I added a little flour to the veggies before the broth to help thicken it.

  • anitam1 Posted: 01/08/13
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    Sooooo good!!!!

  • Luv2cook Posted: 02/01/13
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    This is a version of Pesole.. mexican soup. Garnish with Shredded Cabbage, Sliced Radishes, Chopped Tomatoes and fresh lime juice... so good !!

  • monicathechef Posted: 02/11/13
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    This sounds like a great recipe! Has anyone ever made it in the crock pot? If so how did you do it?

  • labisson Posted: 01/03/14
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    I do love this, & it only gets better the next day

  • Dough21 Posted: 02/24/14
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    Yumbo - very delicious! I omitted the pork and just did it veggie style. I actually cooked it on low for five hours and kept adding stock as needed. The house smelled great and we were all looking forward to supper. Using another reviewer's suggestion, (thank you!), I mashed up two cans of pinto beans at the end to thicken it up - made it more like a stew. The combination of spices work well together. I squeezed lime juice in at the end and served. It is the best!

  • chughestx Posted: 01/31/14
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    We have loved this recipe for quite some time. Last night I used boneless, skinless chicken breasts instead of the pork and it was just as good, if not better!

  • SoleilVA Posted: 11/17/13
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    This is a very flavorful stew. Easy prep, makes a lot, low calories for a decently sized serving. Great make ahead. It is great exactly as written, but it also stands up to any number of substitutions and variations. I, for example, use less broth, Rotel tomatoes, any chili powder, red pepper. I barely measure the liquid ingredients any more, just go by sight. Agree with reviewers that the broth could be thicker and more stew-like...my solution is removing about half a cup of the soup (without pork cubes) and pureeing it in a mini food processor. Then I add it back in. Thickens it right up. I usually add more heat by using the Rotel tomatoes and by using hot smoked paprika. This morning I saw habanero chilies at the market and I might chop one up and throw it in!

  • Danika12 Posted: 09/26/13
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    Delicious! A great combination of flavors. I will add this to my rotation.

  • CynRobin Posted: 02/22/14
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    Outstanding depth of flavor. I've tried the recipe with Poblanos and only one can of Hominy as well. Makes a fantastic soup.

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