Ingredients
Pork Loin & Hominy Stew
Farmer John Roasted Garlic & Cracked Black Pepper Tenderloin
1
Large Onion, Diced Small
1
29 Ounce
Can Of Hominy, Rinsed
29 Ounce
2 Cups
Jicama, Quartered
2 Cups
3 Tbsp.
Salt
3 Tbsp.
2
2.7 Ounce Tomato Sauce With Jalapeño
2
8 Cups
Chicken Stock
8 Cups
6
Dried Guajillo Chiles + 4 Cups Water
6
4
Chili Peppers
4
Olive Oil
Topping Suggestions
Pickled Jalapeño
Cabbage, Shredded
Limes
Directions
In a large stock pot, rehydrate guajillo chiles with 4 cups of water. Boil for 5 minutes, then remove from the heat. Let it sit for 10-15 minutes to cool, then pull out the stems.
Using a stick blender, puree guajillo chile until smooth. Set aside.
In a large stock pot on medium heat, sauté onions until translucent.
Add pork loin and sauté for 2-3 minutes until brown. Then add garlic, hominy, jicama, salt, tomato sauce, stock, and the pureed guajillo chile.
Let it simmer for 20-30 minutes until the loin has softened.
Add chili pepper and simmer for another 5 minutes.
Serve with pickled jalapeño, shredded cabbage and limes if desired.
