Hominy Asado de Puerco

Prep time: 40 mins.
Cook time: 45 mins.
Good for: Main Course
Serves: 4


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.


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


  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.

 Serve with rice or beans and tortillas.

The author of this recipe is:


And was developed by:

Alfredo García

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