Cooking the Book: “One Big Roast, Three Great Meals” (Pork Edition) Leftovers, Take 1
Since I don’t know what actual, cooked-all-day pork and hominy stew from Mexico really tastes like, I shouldn’t compare this to the “real deal.” But I have to say, this was real enough for me. And to go from a pile of cold leftovers to delicious soup in no time flat (and practically no clean up!) is always a big-time weeknight treat.
It comes together quickly with very little to clean up. The warmth of the spice was perfect — enough for Mr. Kitchenette, who likes it hot, but not overwhelming for my not-as-cast-iron palate. I don’t know if it was the combination of spices, the already-cooked pork or the addition of some leftover pork jus, but it definitely tasted like it had been simmering for more than the 20 minutes it took to make.
Perhaps the worst thing I can say about this recipe was that it was a little hard to find a can of hominy in the grocery store. Yep. That’s all I’ve got.
None! A perfect for-two portion.
The avocado was a nice touch but we didn’t add the sesame seeds. There was a bite or two where I was wishing I had some cheese on top, but I’m a cheese fiend, so that’s probably just me.
We still have a giant pile of leftover pork to work through, though! And if there’s any leftover after the other recipes, I’d be willing to circle back around to this one.
Spicy Mexican Pork Stew with Hominy
from Cooking for 2, 2011
The cooked pork in this recipe is from Slow-Roasted Pork with Peach Sauce.
If you have leftover pork jus, you can stir in a Tablespoon with the chicken broth of added richness.
1 Tablespoon vegetable oil
1 shallot, minced
2 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons minced canned chipotle chile in adobo sauce
1/8 teaspoon dried oregano
1 Tablespoon unbleached all purpose flour
2 cups low-sodium chicken broth
3/4 cup drained and rinsed canned hominy
1/2 bell pepper, stemmed, seeded and cut in 1/2-inch pieces
7 1/2 ounces cooked pork (see note), cut into 3/4-inch pieces (about 1 1/2 cups)
2 Tablespoons minced fresh cilantro
salt and pepper
1/2 ripe avocado, pitted and cut into 1/2-ince pieces (optional)
2 teaspoons sesame seeds, toasted (optional)
Heat oil in medium saucepan over medium heat until shimmering. Stir in shallot and cook until softened, 2 to 3 minutes. Stir in garlic, chili powder, chipotles and oregano and cook until fragrant, about 30 seconds. Stir in flour and cook 1 minute.
Stir in chicken broth and bring to simmer over medium-high heat. Stir in hominy and bell pepper, reduce heat to medium-low and simmer until bell pepper is just tender, 5 to 10 minutes.
Stir in pork and continue to cook until heated through, about 2 minutes. Off heat, stir in cilantro and season with salt and pepper to taste. Garnish individual bowls with avocado and sesame seeds (if using) and serve.