Pork and Hominy Stew
By Christopher Kimball
Pork and Hominy Stew
By Christopher Kimball
Yield/Serves:
Makes 6 servings
- 3 pounds boneless pork shoulder, trimmed and cut into 1½-inch chunks
- Kosher salt and ground black pepper
- 1 tablespoon grapeseed or other neutral oil
- 1 large yellow onion, chopped (2 cups)
- 3 jalapeño chilies, stemmed, seeded and sliced into thin rings, divided
- 8 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 cups low-sodium chicken broth
- 1 (29-ounce) can white hominy, drained and rinsed
- 1 cup minced fresh cilantro
- ¼ cup fresh lime juice, plus lime wedges to serve
Hominy is a type of corn kernel that has been dried and soaked in an alkali. Once rehydrated—as is the canned hominy we use in this recipe—the kernels become plump and pleasantly chewy with an earthy, nutty flavor. Feel free to substitute canned pinto or pink beans if you’re not a fan of hominy. Be sure to trim as much fat as possible from the pork to prevent a greasy stew. Start timing the stew once it has reached high pressure.
Don’t forget to drain the hominy before using adding it to the stew.
Use paper towels to pat the pork dry, then season it with salt and pepper. In a 5½-liter or larger pressure cooker, heat the oil over medium-high until shimmering. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Stir half of the jalapeños, the garlic and cumin; cook until fragrant, about 30 seconds.
Stir in the broth and hominy, then stir in the pork. Lock the lid in place and bring to high pressure (second red line) over medium-high. Adjust the heat to low to stabilize pressure at the second red line. Cook for 25 minutes.
Remove the pot from the heat and allow the pressure to reduce naturally for 20 minutes, then quick release the remaining pressure. Carefully open the lid and tilt it away from you to release the residual steam. Check the pork; it should be fork-tender. If not, lock the lid in place, return to high pressure and cook for 5 more minutes. Let the stew sit for 10 minutes, then stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with the remaining jalapeños.
Don’t forget to drain the hominy before using adding it to the stew.
Use paper towels to pat the pork dry, then season it with salt and pepper. In a 5½-liter or larger pressure cooker, heat the oil over medium-high until shimmering. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Stir half of the jalapeños, the garlic and cumin; cook until fragrant, about 30 seconds.
Stir in the broth and hominy, then stir in the pork. Lock the lid in place and bring to high pressure (second red line) over medium-high. Adjust the heat to low to stabilize pressure at the second red line. Cook for 25 minutes.
Remove the pot from the heat and allow the pressure to reduce naturally for 20 minutes, then quick release the remaining pressure. Carefully open the lid and tilt it away from you to release the residual steam. Check the pork; it should be fork-tender. If not, lock the lid in place, return to high pressure and cook for 5 more minutes. Let the stew sit for 10 minutes, then stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with the remaining jalapeños.