This soup/stew is a simple classic Mexican dish typically served with chips and garnishment.
Many recipes will call for a specific cut of pork, but I use pork shoulder, pork country ribs or pork butt roast. Whichever is on sale goes in the pot, however I do prefer the fattiest cut I can find. The ratio of meat to hominy is also a personal choice and I know people who prefer more hominy over meat as well as some who like more meat. I prefer almost equal amounts with just a little extra hominy. If you aren’t sure what hominy is, it’s what grits are made of.
This is a large recipe, for a family and depending on how much your family eats in one sitting, the chances are you’ll likely have some for lunch the next day!
Please comment below if you’d like a smaller batch recipe.
If you’re not sure where to get the hominy and enchilada sauce it should be in the “Mexican foods aisle”.
- 3-4 lbs pork – in this recipe I used pork shoulder roast, but as I mentioned you may also use the country rib or the butt roast piece.
- 1 105 oz can white hominy, drained
- 1 28 oz can red enchilada sauce
- 1 large onion – white or yellow
- 2 T garlic – you may use about 5-6 smashed cloves of garlic or you can use the pre chopped garlic (this is what I do for almost all my garlic needs simply because I’m lazy). If you do use the pre chopped you may want to add a little of the juice because it tends to be a little less potent.
- 1-2 bay leaves
- 1 T dried Mexican oregano – this is not the same as the oregano you’ll normally use in your spaghetti. The flavor is different and to tell you the truth, I usually just use the “oregano entero” from the Mexican isle … even though I’m not clear if that’s actually Mexican oregano or not but
I believe so because it’s more seedy etc.
- 48 oz can low sodium chicken broth
- Salt to taste
- Shredded cabbage
- Tostada shells or chips (Juanitas if available)
- Sliced radished – optional
- Finely chopped cilantro – optional
- Hot sauce – either Tapatio, Cholula or Valentina are my favorite and basically equal in flavor – optional
Place your meat in a large stock pot – this pot needs to be able to hold all your ingredients plus additional liquid. My pot is a 16 quart size. Peel the onion and cut it in half, drop it on top of your meat and add the garlic, bay leaf and oregano. Empty the contents of your chicken broth into the pot and add water until everything in the pot is covered. Simmer with no lid on medium for about an hour and skim as necessary. Remove meat to be cubed. Add the drained hominy and turn the temperature down to medium low.
Allow the meat to cool briefly and cube the meat into bite sized chunks. Fattier meat will be more soft and lean meats will be more firm. Once the meat is all cubed, add back to the pot, pour in 3/4 of the enchilada sauce (more as desired) and additional water if more broth is needed. Continue to cook for 1.5 – 2 more hours or until the hominy is soft when tested with fork. I typically salt at this point because the meat has fully cooked and you’re safe to taste the flavor of the broth. You may make this the night before and reheat the next day as the flavors are more vivid the second day.
Serve with desired garnish and enjoy.
Below I’ve shared pictures of ingredients you may not be familiar with.