Pork & Hominy Stew
This stew made with pork, hominy and spices is so comforting, especially on a cold winter night. And leftovers taste even better the next day. Topped with avocado and a squeeze of lime, it’s the perfect balance of flavors and textures.
- 1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
- Kosher salt & fresh cracked pepper
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 4 cups low sodium chicken broth
- 2 cups water
- 2 (15 ounce) cans hominy, drained and rinsed
- 4 ounces avocado, diced and lime wedges, for serving
- Cilantro for garnish
Adapted from skinnytaste.com
Season the pork with salt. In a 6 quart pressure cooker, heat half of the oil over medium-high heat. Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate
Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes. Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon. Return broth to the pressure cooker.
Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. Remove from heat, vent pressure, then remove lid. Skim fat if any.
Using two forks, shred pork; then stir in hominy and heat through.
Serve with avocado and lime and garnish with cilantro.