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Pork and Hominy Stew

Cubes of pork shoulder are slowed cooked with beer, poblano peppers, garlic, onions, cumin, and hominy.
Pork and Hominy Stew

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Servings: 6
Total Time: 24 hours
Recipe by: Rae


3 lb pork shoulder, cut into 2 inch cubes
1 TBSP olive oil
1 TBSP chili powder
1 TBSP ground cumin
1 TBSP cumin seed
1 tsp smoked paprika
1 TBSP corn starch
1 TBSP salt
1/4 tsp black pepper
1 yellow onion, cut into 1 inch pieces
12 cloves garlic, peeled and smashed
3 poblano peppers, stems and seeds removed, cut into 2 inch pieces
2 (15 oz) cans hominy, drained
12 oz beer
juice of 1 lime
warm tortillas or cooked rice


1. Mix the pork with the oil, chili powder, cumin, cumin seed, smoked paprika, corn starch, salt, pepper, onion, garlic, and poblanos and refrigerate overnight.

2. Add the marinated pork and vegetables to the slow cooker and add beer. Cover and turn the slow cooker to low for 6 hours.

3. Add the hominy and cook for 2 more hours.

4. Stir in the lime juice, taste and season with salt and pepper if needed.

5. Serve the stew with fresh tortillas or rice and sliced of avocado.

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Pork and Hominy Stew

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