Pork & Chili Stew with Hominy Grits
The Mexican stew called Pozole is the inspiration for this sustaining dinner dish. It is made with pork and whole hominy (hulled, degerminated dried corn). This quicker-cooking stew is served over heaps of hominy grits (ground hominy) instead.
  • 1 tablespoon flour
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 10 ounces lean pork loin, cut into 1-inch cubes
  • 2 teaspoons olive oil
  • 1 large green bell pepper, thinly sliced
  • 1 large onion, sliced
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes with juice
  • 3 cups water
  • 3/4 teaspoon salt
  • 1/2 cup quick-cooking hominy grits

1. In pie plate, mix flour with chili powder, cumin and pepper. Add pork and toss to coat well with flour mixture.

2. In large saucepan, heat oil over high heat until very hot. Add pork and cook, turning pieces as they brown, 4 to 5 minutes, or until pork is golden. Stir in bell pepper, onion, chilies and garlic; saute 1 minute, then reduce heat to medium. Cover and cook, stirring frequently, 6 to 8 minutes, or until vegetables are tender.

3. Stir tomatoes, 1 cup of water, and 1/2 teaspoon of salt into pork mixture; cover and bring to a boil over high heat. Reduce heat to medium and simmer 20 minutes, or until pork is tender.

4. Meanwhile, in medium nonstick saucepan, bring remaining 2 cups water and 1/4 teaspoon salt to a boil over high heat. Stirring constantly, sprinkle grits into boiling water. Reduce heat to medium-low, cover and cook, stirring occasionally, 5 to 7 minutes, or until thickened. Remove pan from heat, cover and set aside until stew is cooked. Serve stew with grits.

Nutritional Information
Per serving: 294 calories, 10.3g total fat, 3.2g saturated fat, 5.1g monounsaturated fat, 1.1g polyunsaturated fat, 5.8g dietary fiber, 19g protein, 32g carbohydrate, 43mg cholesterol, 596mg sodium.
Good source of: fiber, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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