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Pork and Hominy Stew

Total Time

Prep: 30 min. Cook: 6 hours


8 servings (2-3/4 quarts)

This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. —Joan Hallford, North Richland Hills, Texas
Pork and Hominy Stew Recipe photo by Taste of Home


  • 2 cups water
  • 1 large poblano pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 pounds boneless country-style pork ribs, cubed
  • 1 can (29 ounces) hominy, rinsed and drained
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Optional: Fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro


  1. In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth.
  2. Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

1-1/3 cups: 257 calories, 10g fat (4g saturated fat), 65mg cholesterol, 1005mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 22g protein.

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