Ancho Pork and Hominy Stew


I am a huge fan of Posole – which is a Mexican stew make with pork and hominy, often served on Christmas Eve.  If you have not had hominy before, it is dried and puffed kernels of white corn.  They make a great addition to stews because they are hearty like beans, and have a wonderful corn flavor.  I found this recipe in Cooking Light and only made a couple of changes.  If you don’t have ancho chile powder, it is fine to use regular chile powder.  This is definitely one of the healthiest versions I have made, with no compromise on flavor.  There is no need to cook this stew for hours, it comes together very quickly.  I must say though, the best Posole has been frozen and then reheated – so make some extra and freeze it, you will very happy with the results.  This stew is perfect with cornbread – and also delicious over polenta.


  • 2  tablespoons  ancho chile powder
  • 2  teaspoons  dried oregano
  • 1 1/2  teaspoons  smoked paprika
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1 1/2  pounds  pork tenderloin, trimmed and cut into 1/2-inch pieces
  • 1  tablespoon  olive oil, divided
  • 2  cups  chopped onion
  • 3/4  cups  chopped green bell pepper
  • 3/4  cups chopped red bell pepper
  • 1 small can of diced green chiles
  • 1  tablespoon  minced garlic
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 1  (28-ounce) can hominy, drained
  • 1  (14.5-ounce) can fire-roasted diced tomatoes, undrained


Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, chile peppers, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

For a printer-friendly version of this recipe, click here: Ancho Pork and Hominy Stew

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