This Mexican Pork and Hominy Stew is a deeply comforting one-pot wonder. Tender pork and chewy hominy simmer in a warm, earthy broth for a rustic, celebratory meal. It’s perfect for chilly evenings and makes fantastic leftovers.
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Why You’ll Love This Mexican Pork and Hominy Stew
- Forgiving & flexible: Adjust spice levels easily; longer simmering improves flavor.
- Unique texture: Chewy hominy contrasts with melt-in-your-mouth pork.
- Amazing leftovers: Flavors deepen overnight for easy make-ahead meals.
- Hearty celebration: Vibrant, soul-satisfying meal that feels special.
Ingredients & Tools
- 1.5 kg pork shoulder (boneless), cut into 3–4 cm chunks
- 2 tbsp vegetable or avocado oil
- 1 large white or yellow onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 1 tsp smoked paprika
- 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the sauce
- 1.5 litres chicken or pork stock (low sodium if possible)
- 2 (425 g) cans white hominy, drained and rinsed
- 1 large bay leaf
- Salt and freshly ground black pepper, to taste
- For serving: Fresh lime wedges, chopped fresh cilantro, diced white onion, sliced radishes, and/or crumbled queso fresco
Tools: A large, heavy-bottomed pot or Dutch oven (around 5–6 litres), wooden spoon, measuring spoons, and a sharp knife.
Notes: Don’t skip the hominy rinse—it removes any canning liquid taste. And using a good, heavy pot is key for that steady, even simmer that makes the pork so incredibly tender.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- What is hominy, anyway? Hominy is corn that has been treated with an alkali solution in a process called nixtamalization. This gives it its distinctive puffy, chewy texture and slightly nutty flavor. It’s a staple in many Mexican dishes and is usually found canned in the international aisle.
- Pork shoulder is your best friend here. It has just the right amount of marbling to break down and become succulent during the long, slow cooking. Don’t be tempted to use a leaner cut like pork loin—it will just dry out and become tough.
- Don’t rush the browning step. Getting a good, deep sear on the pork pieces is crucial for building a rich, complex flavor base for the stew. If you crowd the pot, the meat will steam instead of brown, so be patient and work in batches if needed.
- Taste and adjust at the end. The saltiness of stock and the heat of chipotles can vary widely between brands. Always do a final taste test once the stew is finished and adjust the seasoning with more salt, pepper, or even a pinch of sugar to balance the heat if necessary.
How to Make Mexican Pork and Hominy Stew
Step 1: Pat the pork shoulder pieces completely dry with paper towels—this is the secret to getting a proper sear. Season them generously on all sides with salt and pepper. Heat the oil in your large heavy pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the pork in a single layer and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer the browned pork to a clean plate and set aside.
Step 2: Reduce the heat to medium. Add the chopped onion to the same pot, scraping up any browned bits from the bottom with your wooden spoon. You’ll notice those bits are pure flavor gold! Cook the onion, stirring occasionally, until it has softened and turned translucent, about 5–7 minutes. Add the minced garlic and cook for just another minute until fragrant—be careful not to let it burn.
Step 3: Now, stir in the ground cumin, dried oregano, and smoked paprika. Toasting the spices in the oil for about 30 seconds will wake up their essential oils and make the entire kitchen smell incredible. Immediately add the minced chipotle peppers and that tablespoon of adobo sauce, stirring to coat the onion and spice mixture. The adobo will create a wonderfully fragrant, slightly sticky paste.
Step 4: Return the seared pork and any accumulated juices back to the pot. Pour in the chicken or pork stock, add the bay leaf, and give everything a good stir to combine. Bring the liquid up to a boil, then immediately reduce the heat to low to maintain the gentlest possible simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
Step 5: Let the stew simmer gently for about 1 hour and 30 minutes. You’re looking for the pork to be completely tender and easily shreddable with a fork. Resist the urge to boil it vigorously—a low and slow cook is what gives you that fall-apart texture. After this time, the pork should be nearly done.
Step 6: Stir in the drained and rinsed hominy. Continue to simmer, uncovered now, for another 30–45 minutes. This final simmer with the lid off allows the broth to reduce and concentrate slightly, and gives the hominy time to heat through and absorb the flavors of the stew. The broth should look rich and glossy.
Step 7: Carefully fish out and discard the bay leaf. Now, taste the stew—this is your moment. Season with additional salt and pepper as needed. If you want more heat, you can stir in another teaspoon of adobo sauce. For a brighter note, a squeeze of fresh lime juice works wonders right in the pot.
Step 8: Ladle the hot stew into deep bowls. The final, non-negotiable step is to load it up with your favorite fresh toppings. A generous sprinkle of cilantro, a handful of crunchy radishes, a scattering of queso fresco… these fresh, bright garnishes cut through the richness of the stew and make every bite absolutely perfect.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop, adding a splash of water or stock if thickened.
Serving Suggestions
Complementary Dishes
- Warm Corn Tortillas or Crusty Bread — Perfect for dipping and sopping up every last bit of the flavorful broth. The slight sweetness of corn tortillas is a classic pairing.
- A Simple Cabbage Slaw — A crisp, tangy slaw with lime and cilantro provides a refreshing, crunchy contrast to the hearty, warm stew.
- Mexican-Style Rice — The tomatoey, fluffy rice is a classic side that complements the stew without competing with its deep, complex flavors.
Drinks
- A Cold Mexican Lager — The crisp, clean taste of a light beer is fantastic for cutting through the richness and spice of the pork and hominy.
- Classic Margarita (on the rocks) — The bright, citrusy tang and slight saltiness balance the earthy, smoky notes in the stew beautifully.
- Agua de Jamaica (Hibiscus Iced Tea) — Its vibrant, tart-sweet flavor is incredibly refreshing and acts as a lovely palate cleanser between bites.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a celebratory and utterly delicious way to end the meal.
- Flan — The smooth, creamy, caramel-topped custard is cool, silky, and provides a gentle, sweet finish after the robust stew.
- Mango Sorbet — A few scoops of bright, fruity sorbet are light and cleansing, offering a burst of tropical freshness.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the pork. I’ve rushed this step before, and you really notice the difference. Searing creates a deep, caramelized crust (the Maillard reaction, if we’re being fancy) that forms the foundation of the stew’s flavor. Stew made with un-seared meat tastes flat and boiled in comparison.
- Mistake: Boiling the stew instead of simmering. A rolling boil will make the pork fibers tighten and become tough and stringy. You want the barest whisper of bubbles breaking the surface—a gentle simmer is the key to fork-tender meat.
- Mistake: Adding the hominy too early. Hominy is already cooked, so it just needs to be heated through and allowed to soak up the broth. If you add it at the beginning, it can become mushy and lose its delightful chewy texture.
- Mistake: Forgetting the fresh garnishes. Those lime wedges, radishes, and cilantro aren’t just for looks. They add crucial pops of acidity, crunch, and freshness that lift the entire dish and prevent it from feeling too heavy.
Expert Tips
- Tip: For an even deeper flavor, you can brown a couple of tablespoons of tomato paste along with the onions and spices. It adds a subtle sweetness and rich, umami backbone that makes the stew taste like it simmered all day.
- Tip: If you have the time, let the finished stew cool completely and refrigerate it overnight. The fat will rise to the top and solidify, making it easy to skim off for a leaner stew. And as mentioned, the flavor is just… better.
- Tip: Short on time? You can use a pressure cooker or Instant Pot. Use the sauté function to brown the meat and onions, then pressure cook on high for 35 minutes with a natural release. Stir in the hominy and let it heat through using the sauté function for 5 more minutes.
- Tip: If you can’t find chipotles in adobo, you can substitute with 1–2 teaspoons of chipotle chili powder mixed with a tablespoon of tomato paste and a splash of vinegar or lime juice to mimic the smoky, tangy flavor profile.
FAQs
Can I make this stew in a slow cooker?
Absolutely! It’s a great slow cooker candidate. Just follow the steps to sear the pork and sauté the onions and spices on the stovetop first—this step is too important for flavor to skip. Then, transfer everything (except the hominy and garnishes) to your slow cooker and cook on low for 7–8 hours or on high for 4–5 hours. Stir in the hominy during the last 30 minutes of cooking to heat through.
What can I use instead of hominy?
If you can’t find hominy, the best substitute would be canned white beans, like cannellini or great northern beans. They have a similar mild flavor and creamy texture, though you’ll miss hominy’s unique corn flavor and chew. Just drain and rinse them well, and add them at the same time you would have added the hominy so they don’t turn to mush.
How spicy is this stew?
As written, it has a mild to medium warmth—the kind that builds gently with each spoonful rather than hitting you with immediate heat. The chipotles provide a smoky, complex spice. If you’re very sensitive to heat, start with just one pepper. If you love spice, feel free to add three or even include a teaspoon of the adobo sauce from the can for extra kick.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for up to 4 days. The flavors continue to meld and improve. You can also freeze it for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stovetop. You may need to add a splash of water or stock when reheating as it thickens upon standing.
Can I use a different cut of meat?
Pork shoulder (also called Boston butt) is ideal, but pork loin will not work well as it’s too lean. You could use a similar tough, marbled cut like beef chuck roast, cut into chunks. The cooking method and time would be very similar. For a quicker version, you could use boneless, skinless chicken thighs, but you’d only need to simmer for about 30-40 minutes until the chicken is cooked through before adding the hominy.
Mexican Pork And Hominy Stew
Make this authentic Mexican Pork and Hominy Stew for a comforting one-pot meal. Tender pork, hominy & rich broth. Get the easy recipe now!
Ingredients
For the Stew:
-
1.5 kg pork shoulder (boneless, cut into 3–4 cm chunks)
-
2 tbsp vegetable or avocado oil
-
1 large white or yellow onion (chopped)
-
4 cloves garlic (minced)
-
2 tsp ground cumin
-
1 tsp dried oregano (preferably Mexican)
-
1 tsp smoked paprika
-
2 chipotle peppers in adobo sauce (minced, plus 1 tbsp of the sauce)
-
1.5 litres chicken or pork stock (low sodium if possible)
-
2 cans white hominy (425 g each, drained and rinsed)
-
1 large bay leaf
-
Salt and freshly ground black pepper (to taste)
For serving:
-
Fresh lime wedges, chopped fresh cilantro, diced white onion, sliced radishes, and/or crumbled queso fresco
Instructions
-
Pat the pork shoulder pieces completely dry with paper towels—this is the secret to getting a proper sear. Season them generously on all sides with salt and pepper. Heat the oil in your large heavy pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the pork in a single layer and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer the browned pork to a clean plate and set aside.01
-
Reduce the heat to medium. Add the chopped onion to the same pot, scraping up any browned bits from the bottom with your wooden spoon. You’ll notice those bits are pure flavor gold! Cook the onion, stirring occasionally, until it has softened and turned translucent, about 5–7 minutes. Add the minced garlic and cook for just another minute until fragrant—be careful not to let it burn.02
-
Now, stir in the ground cumin, dried oregano, and smoked paprika. Toasting the spices in the oil for about 30 seconds will wake up their essential oils and make the entire kitchen smell incredible. Immediately add the minced chipotle peppers and that tablespoon of adobo sauce, stirring to coat the onion and spice mixture. The adobo will create a wonderfully fragrant, slightly sticky paste.03
-
Return the seared pork and any accumulated juices back to the pot. Pour in the chicken or pork stock, add the bay leaf, and give everything a good stir to combine. Bring the liquid up to a boil, then immediately reduce the heat to low to maintain the gentlest possible simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.04
-
Let the stew simmer gently for about 1 hour and 30 minutes. You’re looking for the pork to be completely tender and easily shreddable with a fork. Resist the urge to boil it vigorously—a low and slow cook is what gives you that fall-apart texture. After this time, the pork should be nearly done.05
-
Stir in the drained and rinsed hominy. Continue to simmer, uncovered now, for another 30–45 minutes. This final simmer with the lid off allows the broth to reduce and concentrate slightly, and gives the hominy time to heat through and absorb the flavors of the stew. The broth should look rich and glossy.06
-
Carefully fish out and discard the bay leaf. Now, taste the stew—this is your moment. Season with additional salt and pepper as needed. If you want more heat, you can stir in another teaspoon of adobo sauce. For a brighter note, a squeeze of fresh lime juice works wonders right in the pot.07
-
Ladle the hot stew into deep bowls. The final, non-negotiable step is to load it up with your favorite fresh toppings. A generous sprinkle of cilantro, a handful of crunchy radishes, a scattering of queso fresco… these fresh, bright garnishes cut through the richness of the stew and make every bite absolutely perfect.08
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