Pork and Hominy Stew

Pretty damn good. Had some stuff in the kitchen and decided to make something completely up. Thogg approves, “Om nom nom nom nom.” We served this over white rice but it would be great with bread.

1.5 to 2 lbs pork shoulder – trimmed of fat and cut into 1.5 inch chunks
2 slices applewood smoked bacon
2 large onions – roughly chopped
4 stalks of celery – roughly chopped
1x 30oz can diced tomatoes
1/2 tsp rubbed sage
1/4 tsp fennel seed
1/2 tsp cumin
3/4 tsp oregano (dried)
3 bay leaves
salt and pepper to taste
4 carrots – chopped in large chunks (1.5 inches or larger)
3x 15oz cans hominy – golden, white or mixed – drained
1x 15ox can garbanzo beans – drained
1/2 c white wine
1.5 to 2 cups chicken stock or broth
1/4 c flour


In the bottom of a large crock pot add the pork and bacon. Take 1/2 cup of the wine or chicken broth and mix it in with the flour. Whisk until it becomes a smooth liquid and there are no lumps. On top of that add the onions, celery and carrots, tomatoes (with juice), chicken stock, wine, flour mixture, and spices. Add about 1/4 tsp ground black pepper and several generous pinches of salt. Turn crock pot on high for 4-5 hours or low for 8-9 hours. When meat is tender add the drained hominy and beans. Let come to a boil again (about 45 to 1 hour). Serve with bread or over rice.


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