Braden Family Cookbook

Chuck Braden

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PORK AND HOMINY STEW                             Bon Appétit


8 servings……this is a big stew


2 TBSP plus 4 TSP chili powder
2 TSP salt
1 TSP fresh ground black pepper
5 pounds boneless pork shoulder cut into 2 ½ inch pieces
6 bacon slices chopped
2 large onions thinly sliced
2 cups diced smoked ham
2 medium carrots peeled and chopped
4 poblano chilies, seeded and cut into 2 X ¼ “ strips
4 15 oz.  Cans of hominy, drained
1 15 ½ oz. can of  diced tomatoes with juice
16 oz. Beer
2 cups chicken broth
2 TSP dried marjoram
½ cup chopped fresh cilantro

Mix 2 TBSP chili powder with the salt and pepper.  Rub this mixture all over the pork cubes.  Cook bacon until crisp in large pot over medium heat.  Remove bacon to paper towels to drain.  In batches, add the pork to the pot and brown on all sides.  When pork is browned, remove with a slotted spoon to a big bowl. 

Over medium heat add the chilies and cook for about a minute.  Remove chilies and set aside.  They are to be added back to the stew for the last 15 or so minutes of cooking.  If you leave in the chilies for the whole time the pork is cooking, their skins come off and look like 2 inch long cat whiskers.  Hey, this is a real recipe, these things can happen!  Over medium heat, add onion, ham carrots and garlic.  Cook for about five minutes stirring often.  Stir in hominy, tomatoes and juice, marjoram, beer, broth, pork and remaining 4 TSP chili powder and bring to a boil.  Reduce heat, cover and simmer for about an hour, or until pork is quite tender.  Add reserved chilies and cook until they are just cooked.

If the stew is a little thin, you may add 11/2 – 2 TBSP yellow cornmeal to thicken.  Season with salt and pepper.  Place in warmed bowls and top with bacon and chopped cilantro.

Notes:  serve with Mexican beer, white rice or warm cornbread.