Hominy Asado de Puerco

ABOUT THIS RECIPE:

This pork stew is puro sabor! Imagine juicy pork cubes simmered in a smoky, flavorful sauce with roasted tomatoes and spices. Juanita’s Hominy adds fun little pops of texture, and the potatoes make it a complete and satisfying meal.

INGREDIENTS:

For the Asado:

• 1 can (25 oz.) Juanita’s Mexican Style Hominy or Juanita’s White Hominy
  
• 1 tbsp. vegetal oil
  
• 2-3 pounds pork tenderloin, cut into cubes
  
• 2 tbsp. chicken bouillon
  
• 1 tbsp. onion salt
  
• 1 tsp. garlic powder
  
• 1 tsp. black pepper
  
• 1 tsp. Mexican oregano
  
• ½ tsp. ground cumin
  
• ½ white onion, thinly sliced
  
• 2 Yukon gold potatoes
  
• 2 bay leaves

For the Chile Rojo:

• 2 tbsp. vegetal oil
• 4 ancho chiles, stems and seeds removed
  
• 6-8 guajillo chiles, stems and seeds removed
  
• 5 chiles de arbol (optional)
  
• ½ white onion
  
• 8 small tomatillos
  
• 2 Roma tomatoes
  
• 4 garlic cloves
  
• 4 cups water

STEP BY STEP:

1. Make the sauce by frying the dried chiles in the oil for 20-30 seconds, ensuring not to burn. Remove and set aside.
   
2. Add the onion, tomatillos, and tomatoes to the same pan; cook for 5-6 minutes.
   
3. Add in the garlic and cook for an additional 2 minutes.
   
4. Return the fried chiles to the pan, add 3 cups of water, and let boil to rehydrate the chiles for 10-15 minutes.
   
5. Allow the mixture to cool down, then transfer everything to a blender and blend until smooth.
   
6. In a large sauté pan, heat the oil and add the diced pork, spreading it out into a single layer. Cook for 5-7 minutes undisturbed.
   
7. Add the spices, onion, potatoes, and hominy; mix and cook for an additional 5-7 minutes.
8. Pour in the red chile sauce, add 1 more cup of water, and include the bay leaves.
9. Mix everything to combine, reduce heat to low, cover, and cook for 12-15 minutes.
10. Taste and add salt if needed.

Suggestion:

 Serve with rice or beans and tortillas.