• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings


  • Recipe Submitted by on

Category: Meat, Vegetables, Soups, Mexican

 Ingredients List

  • 1/4 c Vegetable Oil
  • 1/2 lb Pork; Boneless Shoulder, *
  • 1/2 c Onion; Chopped, 1 Medium
  • 30 oz Hominy; Drained, 1 cn
  • 1/4 c Celery; Chopped
  • 1 tb Red Chiles; Ground
  • 1 ts Salt
  • 1 1/2 ts Oregano Leaves; Dried
  • 1/4 c Cilantro; Fresh, Snipped
  • Tortilla Chips
  • 1 Clove Garlic; Finely Chopped
  • 1/4 c Flour; Unbleached
  • 15 oz Pinto Beans; Drained, 1 cn
  • 1/4 c Carrot; Chopped
  • 1/4 c Green Chiles; Chopped
  • 3 c Chicken Broth
  • 1/4 ts Pepper
  • 1/4 c Onion; Chopped, 1 small
  • Lime Wedges


This dish is a traditional New Years Day stew. It is thick with hominy,
beans and pork.

* Pork should be cut into 1/2-inch cubes.

Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with
flour. Cook and stir pork in oil over medium heat until brown; remove
pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the
same saucepan until tender. Stir in beans, hominy, carrot, celery, green
chiles, ground red chiles, and broth. Heat to boiling; reduce heat.
Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable
mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime
wedges and tortilla chips.

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