This recipe came from Faith. It is on a yellowed, stained index card that has been used by Brian on several occasions to record phone numbers. Whose? Why? I have no idea and he probably doesn’t know either. Thank heavens the card still exists as we love this stew in the fall, especially with a pork roast from the freezer. No matter how I put this together, from browning the meat first to just throwing everything in the pot, it is always tender and oh-so-flavorful.
Mom
- 2 pounds pork shoulder or roast, cut into cubes (not too big)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 pound diced or chopped tomatoes w/ juice
- (can be frozen, home grown – I’m just sayin…)
- 2 quarts chicken broth
- 4 cups posole (hominy)
- Salt and pepper to taste
Brown pork in olive oil over medium heat in a large pot. Add onion and garlic and cook until soft and juices are somewhat evaporated. Add garlic, chili powder and oregano and stir until fragrant. Stir in tomatoes and chicken broth, scraping pan to deglaze.
Bring to a low simmer, adjusting heat as needed, and cook until pork is tender, about 1 1/2 hours, stirring occasionally. Add hominy, heat through and serve.
Leftovers are especially good.
Spencer Family Cookbook 