Ancho Pork and Hominy Stew Recipe (2024)

I have been making this for years, but have changed a few things.. I don’t like green peppers so I use a mixture of red yellow and orange baby peppers and add two cans of hominy white and yellow, it gives it good color and tastes fantastic. Everything else I keep the same. One of my favorite winter meals. With all the chopping I don’t make it a ton but when I do, it’s always a hit. We Eat it with some crusty bread, sour cream or plain yogurt and sliced avocado. Yum!

Lots of flavor, served with Instant Pot black beans and jasmine rice...really good!

I have had rave reviews from dinner guests on numerous occasions.

This is delicious. The ancho seasoning is what really makes the flavor so good. We will add this to our regular meal rotation.

Made this tonight and doubled the recipe to use the full package of pork tenderloins I had (a few ounces over 3#). Subbed 2 T chipotle chili powder and 2 T regular chili powder for the ancho chili powder since I didn’t have any ancho chili powder and reduced the cumin by 1/2 tsp. (in the doubled recipe) since it’s already in regular chili powder. Added a little cheese and a dollop of light sour cream to my husbands. We both loved it.

This was good, but DH and I thought it was too heavy on the chili powder and smoked paprika. We both thought it needed some limeor lemon juice added at the table, and I also added a dollop of plain yogurt.It does lend itself well to substitutions. I didn't have bell pepper so used zucchini instead, and that was good. If I make this again I will go easy on the smoky spices (paprika & chili powder), taste the spice mixture before adding to make sure I really like the flavor mixture, addmore hominy and more veggies (maybe both zucchini and bell pepper, and whatever else happens to be handy at the time), definitely serve with a little lime juice, and maybe even use a stick blender before serving just to thicken it up a bit (or maybe notbecause with extra veggies it will probably be plenty thick.)

Just two of us stretched this recipe for three dinners. My husband made happy sounds and comments with every spoonful! Instead of fire roasted tomatoes which I did not have I used rotel. Made the meal more spicy but it was not offensive. I omitted the green peppers because we hate them. Otherwise I followed the recipe exactly. Yes, it was soupy on day one but that is how I like it. For day two I followed other reviewers suggestions and added a can of drained, rinsed black beans of which I fork smashed half of them. Hubby was even more happy who likes his stews thicker. On day three it was really thick. I fear the hominy is an essential ingredient but I don't think I like it. It's a texture and salt thing. I will make this recipe again but will use frozen corn instead of the hominy. And the right tomatoes. Then I will report back.

I'm always looking for ways to used leftovers so I made this with leftover pork roast. I had everything on hand except the green peppers so subbed a can of chopped green chilies. I sauteed the onions then added the spices, cooked for a min and then all the rest. Simmered about 10 min and added the pork. Served with cilantro, leftover brown rice and guac. My husband was saying ummm after every bite.

Yumbo - very delicious! I omitted the pork and just did it veggie style. I actually cooked it on low for five hours and kept adding stock as needed. The house smelled great and we were all looking forward to supper. Using another reviewer's suggestion, (thank you!), I mashed up two cans of pinto beans at the end to thicken it up - made it more like a stew. The combination of spices work well together. I squeezed lime juice in at the end and served. It is the best!

Outstanding depth of flavor. I've tried the recipe with Poblanos and only one can of Hominy as well. Makes a fantastic soup.

We have loved this recipe for quite some time. Last night I used boneless, skinless chicken breasts instead of the pork and it was just as good, if not better!

I do love this, & it only gets better the next day

This is a very flavorful stew. Easy prep, makes a lot, low calories for a decently sized serving. Great make ahead. It is great exactly as written, but it also stands up to any number of substitutions and variations. I, for example, use less broth, Rotel tomatoes, any chili powder, red pepper. I barely measure the liquid ingredients any more, just go by sight. Agree with reviewers that the broth could be thicker and more stew-like...my solution is removing about half a cup of the soup (without pork cubes) and pureeing it in a mini food processor. Then I add it back in. Thickens it right up. I usually add more heat by using the Rotel tomatoes and by using hot smoked paprika. This morning I saw habanero chilies at the market and I might chop one up and throw it in!

Delicious! A great combination of flavors. I will add this to my rotation.

This was spicy and tasty. The best thing about it is that if you are going low carb, you can substitute zucchini for the hominy, or if you are okay with eating beans, then white, black or pinto beans (rinsed and drained) could be added. I had planned on making it for a friend who needed some attention, but it seemed to spicy to take to a family when I didn't know their spice preferences.

Based on the ingredients and preparation, it sounds like this recipe is going to be simply divine. I can't wait to try it.

This sounds like a great recipe! Has anyone ever made it in the crock pot? If so how did you do it?

Made this for my wife, mom and sister when they came for a visit. Everyone raved about it. My wife has problems with onions so I replaced them with 8 oz of a blend of mushrooms. I'll definitely make it again.

Loved it! Subsituted Mexican Chili for the Ancho, what I had on hand, added some finely diced jalapeno's to the peppers and made posole toppings to go with it. Cabbage, radishes, cilantro, lime and avacado. The spice mix is terrific and will use for other things.

This is a version of Pesole.. mexican soup. Garnish with Shredded Cabbage, Sliced Radishes, Chopped Tomatoes and fresh lime juice... so good !!

I really did not think I would like this recipe. While I like a little spicy, I'm not big into burning my tongue like my husband likes to do with his chili. Also, my husband rarely likes recipes that are "light." He LOVED it! I LOVED it! It wasn't tongue-burning, it was perfectly warm and was just perfect for our unusual freezing weather. I've already froze some for my father-in-law next time we see him and this will be on the menu for our Super Bowl party.

Sooooo good!!!!

Made this for dinner tonight. Only differences were, I used beef stew meat instead of pork. Just regular chile powder and a bit of cayenne. Also added red bell pepper, as well as, using both golden and white hominy. Garnished with cilantro and lime. My s.o. loved it. Oh and I added a little flour to the veggies before the broth to help thicken it.

This was delicious although I had to make a few changes based on what I had in the house. I used a can of black beans and a can of corn instead of the hominy and I didn't have ancho chili powder so I used a combination of Mexican hot chili powder, chili powder and chipotle chili powder. I can't wait to make it according to the recipe. Served it with corn muffins.

This dish is fantastic. I didn't have ancho chile powder, so I used extra of what I had on hand. My husband is raving about the dish. He thinks it would be good even without the meat. I will definitely be making this again. I have to get some ancho chile powder in the house. I rather enjoyed the soupy consistency.

I followed the recipe exactly and it was great. I calculated about 6 WW Points per serving and it was definitely worth it. Just right for a cold winter evening.

Absolutely delicious stew. I made it as written and garnished with chopped cilantro and sour cream. The pork in this was outstanding, but I think you could also make it with chicken if you were so inclined. Easy to prepare, hearty, filling, delicious, and inexpensive. What more could you ask for?

Charger Chili Sunday. I had never cooked hominy before and was pleasently surprised. I left out a cup of broth to make it more of a chili than a stew. If you are on a budget, pork tenderloin is frequently under $2/lb and a relativly lean protein.

Tasty and spicy - I made as written, but per some reviewers who commented on the soupy consistency I only used about 1-3/4 cups of chicken broth. I had to dab on about a tablespoon of light sour cream to cool the heat to my taste, but I used Trader Joe's fire-roasted tomatoes with green chiles. Next time I might skip the green chiles! But my husband and son both liked it, so I will make it again - nice twist on chili, and the tenderloin is worth using, so tender and tasty! Served with CL's March 2005 Sour Cream, Cheddar and Green Onion Drop Biscuits (subbed chopped jalapeño for green onions) - yum!

This recipe is now a family favorite; any leftovers are always consummed. Truly a comfort food that has a healthier spin.

Excellent stew! I make this recipe often. It's a keeper!!

YUMMY! my boyfriend and I loved this stew! will make it again!!

We really enjoyed this recipe, I made it for company using the slow cooker. I do not the ancho chili powder so I used chipotle and it was fantastic. I browned the pork as directed and sauteed the onions and peppers, then added everything to the slow cooker and let it cook all day... yummm. I think next time I will add another can of hominy or maybe a can of kidney or black beans. I would half the amount of liquid next time when making in the slow cooker. Great stew for a cold stormy night :)

This is very similar to another CL recipe, "Pork & Hominy Chili." The Pork & Hominy Chili seem to be more flavorful than this one.

I love this recipe. I've made it several times, usually with Ancho powder, but tonight I couldn't find it so I used New Mexican red chile powder. Still amazingly delicious. I might try adding more veggies next time for more depth. My boyfriend LOVES this and the portions are very filling. We had it with an arugula/spinach salad and some roasted asparagus. So delicious, and even better the next day. Enjoy!

The first time I made this stew, it was a tremendous hit! My whole family loves it! Great addition to my recipes and a great alternative to chili in the winter. I have used chipotle powder instead of the ancho and it turns out great everytime. Quick, easy and constantly requested!!

No hominy? It's usually in the canned vegetable section, near the corn, sometimes on the bottom shelf. If you have a lot of Latinos in your area, you could check a Latino market. Buena suerte!

This stew is delicious! No local stores nearby carry hominy so I used canned soup beans and it was wonderful. Serve with some warm tortilla's and this a helluva meal!

Fabulous stew for a cold winter night. Added corn bread to compliment the stew.

We love this recipe. It's the only dish we make again and again and again.

We make this every couple of weeks. It's amazing. The flavor is so deep and rich. Let it sit in the refrigerator for a couple of days and the flavors develop even more. I can't get enough of it.

Have made several times. Really good and filling.

This is one of my favorite stews! Unfortunately, I live in a country where pork is scarce, so I make a batch and freeze it in small portions. This stew is easy to make and very flavorful. I love that it uses hominy, and the ancho chili gives it a different kind of kick from what I'm used to. What I like best is that it keeps me feeling full (probably because of the hominy).

Amazing! Used leftover cubed pork loin from Sunday dinner with great results. Simmered longer than called for and used poblano for green pepper. Told hubby we were trying a pork chili in stew form. He loved the combo of flavors and hearty "beans." He hates hominy, so didn't share the name of the "beans" we used. Served with Jalapeno Corn Bread - another great CL recipe. Both are now go to recipes. Might try rotisserie chicken next.

We love menudo, but it is rather time consuming. This is really close in taste, and so much easier to make. Very nice mix of spices makes the soup perfect for a cold weather day. Made it for New Year's and served with Mexican corn bread. I would serve to company for an informal and filling meal.

We really enjoyed this stew. Very nice depth of flavor with great spices. I used green bell pepper, poblano pepper & a Tbs or more of minced chipotle because I love the heat. At the end I added the juice of 1/2 lime and a handful of chopped cilantro. I made it a 2nd time about a week later.

Wonderful. I would definately make again. I have never had hominy in a soup before--yum. My husband took leftovers and thought it was even better the next day.

This stew is amazing and so easy! We made it in an hour. The meat was so tender and the spices were fab. We ate it with asparagus and wild rice. I put a dollop of sour cream in it just for kicks. We didn't have the ancho chile powder and just used regular chili powder with a bit of spicy paprika.

This was excellent! I don't think I would serve it for a special occasion, but I will make it regularly for my family. I used a pork sirloin roast rather than the tenderloin since that is what I had and I left out the bell pepper. I followed the directions through bringing the liquid to a boil and then put it all in a crock pot on low for 5 1/2 hours which I think is the way to go on this. I made my favorite corn bread recipe to go with it. Highly recommended!

I made this for my boyfriend in February: I used 2 cups of broth and 2 cans of fire roasted tomatoes, theconsistency was more like soup than stew - maybe omit some broth if you'd rather it be stew-like? Hominy has a fun texture, I really liked eating it. Ancho chile powder was hard to find, but we used it!

Good stew although was not as thick as I like it. I think I would leave it on the stove longer to make the consistency less thin.

This was excellent and will be a part of my regular rotation. Don't know that I would cook it for a special occasion as everyone is not a fan of hominy, but, my husband and I loved it. Next time I'm going to try a squeeze of fresh lime juice right before serving because I love chilis and lime.

I made this 1 1/2 times the recipe following the recipe exactly except I didn't have an extra can of hominy so I added a can of drained corn. I took it to a pot luck and everyone wanted the recipe - DELISH!

huge hit. i don't even like pork very much and i like it :-)

I have made this recipe several times with consistent results. It is a really tasty alternative to standard beef and bean chili if you want something different. It's super easy to make and never fails to please. I usually let mine simmer on the stove for much longer than the recipe calls for. I think this enhances the flavor and thickens up the consistency. I freeze the leftovers in individual containers and then take them out for lunches as needed.

I loved it and didn't care that the consistency was more like soup. Made it as is, however, I goofed and tossed the pork in all of the spices. Just made sure to deglaze the pan to make sure that they weren't left behind. More like pork posole...which I love!

This recipe sounded good to me as written, but based on reviews that said it was more soup-like than stew-like, I made a few changes to make sure this came out thick like a stew. First, I used about 1 and 3/4 cups to 2 cups of broth - not the 2 and 1/2 cups called for. Second, towards the end I stirred in about 1 Tablespoon of cornmeal and a can of pinto beans. I added half the can of beans whole and then mashed up the other half of the can and stirred that in. I've found mashed beans make a great thickener for chili, and it worked great in this recipe as well. I've never used hominy before, but I really liked in in this recipe. I think this tastes a lot like chili, but it is not spicy and the pork tenderloin makes it a little different than the chili I usually make. I served this with bacon and scallion cornbread and it went very well together. I'll probably make this again, but maybe try a different, less expensive cut of pork next time. The tenderloin was good, but a little pricey for pork!

Very good dish. I chopped up the onion and green peppers until they were almost pulverized, since I have picky eaters....my 9 yr old son loved it! My husband did too...will make again. No one knew there were onions and peppers in the dish. Could be used for special occasion, but also good for everyday also. Served with crusty bread.

Fantastic explosion of flavor!!! Easy to make too.

Absolutely excellent. We used shredded pork shoulder, with an additional can of tomatoes and then just enough chicken broth to get the consistency we wanted. Also substituted red peppers instead of the green peppers. Awesome. We've made it twice and keep it with our favorite recipes.

This was very tasty and easy to make. I made the mistake of adding a jalepeno and a serrano chili. Though I like hot, it was too hot. Added a little lime juice and extra broth and it was still pretty hot, but still tasty. Will definitely make again without the extra peppers. Didn't have the smoked paprika, but did use the ancho chili powder - very definite flavor.

Made this the day prior, as most reviews said it was better the next day, so we just planned for that. Used 'regular' chili powder and paprika I had on hand (no ancho or smoked respectively). Cut up pork sirloin chops. Omitted the green peppers entirely, as we don't care for them. Also used canned tomatoes with green chilies (couldn't find the

easy to make, taste good. i freeze the leftover for later.

This had amazing flavor and I really think that it has to do with what kind of chili powder you use and the smoked paprika. The pork cut used made the stew amazingly tender without having to cook for hours. Definitely a keeper recipe.

Excellent winter dish. I used the substitutions recommended in the intro, since I didn't have ancho chili powder on hand. I may have added an extra garlic clove or two (can't help myself). Will definitely make this again.

This was pretty darn good and simple to make; ideal for supper on a cold night. I think the seasoning could use a little tweaking to give it some more depth. I used left over smoked pork from bbq takeout (no sauce, obviously) since I had it on hand instead of cooking pork tenderloin from scratch. I used a can of Rotel instead of fire roasted tomatoes since I couldn't find any of the latter at the store. I found the hominy in the Mexican food section.

Was a bit short on the pork tenderloin so cut two links of chicken-chipotle sausage to make the 1½lbs. Otherwise made to recipe one day before serving, great flavors & colors. Served with CL's ham & cheese corn muffins, pulled from the freezer.

This was very easy to make and I only made one substitution: I used pork loin rather than pork tenderloin. The meat was still tender and flavorful. I found that the soup tasted much better the next day as the hominy, I guess, had time to absorb some of the surrounding flavors. This recipe is strikingly similar to Cooking Light's "Smoky Seitan, Pinto Bean & Hominy Stew", another good recipe to try.

This was VERY tasty! Made as directed, though was a bit liberal with adding extra vegetables. Definitely will be making again. I had never had hominy before and I think it adds something special that regular corn would not do. Made with the jalapeno cornbread - which was just okay - had to add a sweet jalenpeno jelly and it was much better.

Made this for dinner on a snowy Saturday evening. Couldn't find hominy in our local (NJ) supermarket, so I substituted with frozen corn. The stew was delicious and satisfying. Will definitely make again!

Great weeknight recipe! Super easy to make, and relatively quick and low-maintenance. I kept the heat a little higher and left the pot uncovered to thicken the stew a bit. Didn't do the cornbread, but it did seem to crave it. I added some cheese to the top, as it tasted a lot like chili to me. Very yummy.

Fantastic! Made as directed. Picky husband loved it, especially the broth! Made it with the jalepeno cornbread. Delish!

Excellent flavor! First time trying hominy and I was pleasantly surprised, although I did not add the entire can. Also used canned tomatoes with green chiles I had on hand. Added some fresh cilantro at the end because we can't get enough of the stuff. Next time will add carrots and potatoes as well. You could really throw anything in with it. Delicioso!

I made this with chicken breast meat and it was fabulous. I was a little worried it would be too spicy, but it wasn't. The smokiness of the paprika and the fire-roasted tomatoes was delicious. I made plain cornbread for my kids' sake, but imagine the jalapeno cornbread would have been even better!

The flavor was great. I did not have fire roasted tomatoes so just used canned ones with chilis. It was really good. I will probably use a little less chili powder (because I have really hot chili powder) the next time. The cornbread recipe listed with this came out really well also. Perfect quick winter dinner.

Very good, but this is definitely more of a soup than a stew. I did not have any fire roasted tomatoes, and I like things spicy, so I added one chipotle in adobo. No changes other than that. This one's a keeper for sure.