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white bowl with chile verde and pork hominy stew with fresh cilantro and red onions on top

Pork & Hominy Chile Verde Stew

jalapenos, cilantro, sour cream, tortillas

STARS

This recipe is a classic from central Mexico and the perfect way to warm up on a chilly winter night. A base of slow-roasted pork shoulder served in its own jus with white hominy gets a kick from a rich chile verde sauce made from roasted tomatillos, jalapeños, and cilantro. A dollop of sour cream and a garnish of shaved red onion and radish brightens everything up.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  3 hours and 30 minutes
Active Time:  30 minutes
Ingredients

Salsa Verde

  • 3 cups tomatillos, husks removed
  • 2 yellow onions, diced
  • 3 jalapenos, halved, stems removed
  • 2 tablespoons canola oil
  • 2 garlic cloves
  • 1/2 cup cilantro
  • 1/2-1 cup water

Stew

  • 2 pounds pork butt, diced into 4-inch cubes
  • 1 bottle ale
  • 1 teaspoon cumin
  • 1 teaspoon salt, to taste
  • 2 cups beef broth
  • 2 15-ounce cans hominy, drained and rinsed

Serving

  • 1/2 red onion, sliced thinly
  • 2 radishes, sliced thinly
  • Fresh cilantro
  • Sour cream
  • Tortilla chips
Directions
1
Preheat the oven to 400°F.
2
On a baking sheet, toss the tomatillos, onion and jalapeños with the oil and a big pinch of salt. Roast for 20 minutes, until softened. Transfer the roasted vegetables to a blender, along with the garlic, cilantro, and 1/2 cup water. Blend until smooth, adding more water as necessary to reach your desired consistency. Season to taste.
3
Reduce the oven to 350°F.
4
Place the pork, salsa verde, ale, cumin and salt in an oven-safe braising dish. Add beef broth or water so that the liquid comes at least halfway up the sides of the meat. Cover tightly and braise for 2:30-3 hours, until the meat is very tender.
5
Remove the pot from the oven and bring to a boil on the stove. Add the remaining beef broth and hominy and season to taste.
6
Serve the stew with red onions, radishes, cilantro, sour cream and tortilla chips.

Pork & Hominy Chile Verde Stew

jalapenos, cilantro, sour cream, tortillas

STARS

This recipe is a classic from central Mexico and the perfect way to warm up on a chilly winter night. A base of slow-roasted pork shoulder served in its own jus with white hominy gets a kick from a rich chile verde sauce made from roasted tomatillos, jalapeños, and cilantro. A dollop of sour cream and a garnish of shaved red onion and radish brightens everything up.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  3 hours and 30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Salsa Verde

  • 3 cups tomatillos, husks removed
  • 2 yellow onions, diced
  • 3 jalapenos, halved, stems removed
  • 2 tablespoons canola oil
  • 2 garlic cloves
  • 1/2 cup cilantro
  • 1/2-1 cup water

Stew

  • 2 pounds pork butt, diced into 4-inch cubes
  • 1 bottle ale
  • 1 teaspoon cumin
  • 1 teaspoon salt, to taste
  • 2 cups beef broth
  • 2 15-ounce cans hominy, drained and rinsed

Serving

  • 1/2 red onion, sliced thinly
  • 2 radishes, sliced thinly
  • Fresh cilantro
  • Sour cream
  • Tortilla chips

Directions

1
Preheat the oven to 400°F.
2
On a baking sheet, toss the tomatillos, onion and jalapeños with the oil and a big pinch of salt. Roast for 20 minutes, until softened. Transfer the roasted vegetables to a blender, along with the garlic, cilantro, and 1/2 cup water. Blend until smooth, adding more water as necessary to reach your desired consistency. Season to taste.
3
Reduce the oven to 350°F.
4
Place the pork, salsa verde, ale, cumin and salt in an oven-safe braising dish. Add beef broth or water so that the liquid comes at least halfway up the sides of the meat. Cover tightly and braise for 2:30-3 hours, until the meat is very tender.
5
Remove the pot from the oven and bring to a boil on the stove. Add the remaining beef broth and hominy and season to taste.
6
Serve the stew with red onions, radishes, cilantro, sour cream and tortilla chips.