How to Make African Pork And Peanut Stew

Pork And Hominy Stew

No thickeners are needed in this stew because it gets a rich creamy texture.

Recipe Summary Pork And Hominy Stew

This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!

Ingredients | African Pork And Peanut Stew

1 (2 pound) pork roast, diced

1 tablespoon ground cumin

salt and pepper

1 tablespoon olive oil

2 (15.5 ounce) cans white hominy

20 dried chile de arbol peppers

water

1 ¼ cups finely chopped onion

1 teaspoon minced garlic

12 corn tortillas, warmed

2 limes, quartered

1 bunch fresh cilantro, chopped

1 ½ cups shredded cabbage

Directions

Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.

Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.

While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.

Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

Info | African Pork And Peanut Stew

prep: 30 mins cook: 1 hr 10 mins total: 1 hr 40 mins Servings: 8 Yield: 8 servings

TAG : Pork And Hominy Stew

Soups, Stews and Chili Recipes, Stews, Pork,