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EatingWell Test Kitchen
“Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side.”
1 tablespoon canola oil
¾ pound boneless pork loin chops, trimmed of fat and diced
1 large onion, diced
2 tablespoons plus 2 cups water, divided
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 14-ounce can reduced-sodium chicken broth
¼ cup cornmeal
2 15-ounce cans hominy, rinsed (see Ingredient note)
2 4-ounce cans diced green chiles
½ teaspoon freshly ground pepper
¼ teaspoon salt
1-2 tablespoons lime juice
1Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.
2Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.
3Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.
Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican section of large supermarkets—near the beans.