SippitySup

Stewed Pork with Creamed Hominy and Salsa Verde

Stewed Pork with Creamed Hominy and Salsa Verde

Pork and Poblano are natural partners. This Stewed Pork with Creamed Hominy and Salsa Verde is adapted from Prune by Gabrielle Hamilton. It’s spicy and rich at the same time. A truly winning combination of tastes and textures.

Recipe Links:

Creamed Hominy https://​www​.sippitysup​.com/​r​e​c​i​p​e​/​c​r​e​a​m​e​d​-​h​o​m​i​n​y​-​p​o​b​l​a​n​o​-​p​e​p​p​e​rs/

Salsa Verde https://​www​.sippitysup​.com/​r​e​c​i​p​e​/​s​a​l​s​a​-​v​e​r​de/

Stewed Pork with Creamed Hominy and Salsa Verde

Print This Recipe Total time Yield 4–6Source Adapted from Prune by Gabrielle HamiltonPublished

Start stewed pork the day before you plan to serve it. It is better once it cools and is reheated.

Stewed Pork with Creamed Hominy and Salsa Verde

Ingredients

  • 2 cup lightly packed cilantro (leaves and some stems)
  • 4 whole green onions (chopped)
  • 3 clove garlic (peeled and chopped)
  • 2 pound boneless pork butt (cut into 2 ½‑inch chunks)
  • salt and pepper (as needed)
  • 2 tablespoon olive oil (plus more as needed)
  • 4–6 tablespoon chili paste (or to taste)
  • 3 cup chicken stock
  • 2 cup beef stock
  • Creamed Hominy (see recipe below)
  • Salsa Verde (see recipe below)

Directions

In the bowl of a food processor fitted with the metal blade pulse cilantro, green onions, and garlic, scraping down sides as needed, until a fine paste is achieved. It should be consistent in texture but not quite a puree. Set aside.

In a large bowl season the pork chunks generously with salt and pepper. Set aside.

Heat oil in a large cast iron or other heavy-bottomed Dutch oven style pot over medium-high heat. Once the oil is almost smoking, add several pork chunks and brown them well on all sides. Work in batches, adding more oil as needed, moving the browned pork to a lined tray as you work, do not crowd the pot.

When all the meat is well-browned return it and any accumulated juices to the pot. Add cilantro paste and stir, scraping the bottom as you work until the cilantro paste is fragrant, about 1 minute. Add chili paste and cook, stirring constantly, 1 more minute. Add both stocks to barely cover the meat. You might not use it all. Bring to a gentle boil, then lower the heat to a simmer. Cover and cook about 90 minutes. The meat should be very tender, but the chunks should still hold their shape.

Bring the stewed pork to room temperature, then chill it overnight in the refrigerator. The next day peel off the thick layer of fat and gently reheat before serving.

To serve scoop a good spoonful of warm hominy into shallow bowls. Use the back of the spoon to create a well. Fill the well with a few chunks of stewed pork, letting the juices spill over the sides of the hominy (see recipe link in the introduction). Finish with a liberal drizzle of salsa verde (see recipe link in introduction).