Chipotle Pork and Hominy Stew with Toasted Bolillos
A robust, smoky Mexican-inspired stew loaded with tender pork loin, chewy hominy, and fire-roasted tomatoes, served with crusty bread.
This is a weeknight riff on Pozole that trades hours of simmering for a concentrated flavor base of chipotle and cumin. It is thick, chunky, and substantial enough to be called a stew rather than a soup.
The key to this dish is the texture of the canned hominy, which provides a satisfying bite against the lean pork. While corn tortillas are traditional, a thick slice of toasted bolillo or sourdough is superior for scooping up the smoky tomato broth.
Ingredients
The Stew
- 1.5 lbs (680g) pork loin, cut into 1-inch cubes
- 2 tablespoons (30ml) neutral oil
- 1 large white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chipotle peppers in adobo, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1 can (28 oz / 800g) white hominy, drained and rinsed
- 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
- 3 cups (710ml) low-sodium chicken stock
- 1 teaspoon kosher salt
- Fresh cilantro and lime wedges for serving
The Bread
- 2 bolillo rolls or 1 small baguette
- 2 tablespoons unsalted butter, softened
Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt.
- 2
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Brown the pork in two batches until golden on at least two sides, about 5 minutes per batch; remove pork and set aside.
- 4
Reduce heat to medium and add the onion to the pot, sautéing for 4 minutes until translucent.
- 5
Stir in the garlic, chipotle peppers, cumin, and oregano, cooking for 60 seconds until fragrant.
- 6
Add the fire-roasted tomatoes and chicken stock, scraping the bottom of the pot to release any browned bits.
- 7
Return the pork to the pot and add the drained hominy.
- 8
Bring to a boil, then reduce heat to low and simmer, partially covered, for 20 minutes.
- 9
While the stew simmers, slice the bread lengthwise, spread with butter, and toast in a skillet or oven until golden brown.
- 10
Taste the stew and add more salt or a squeeze of lime juice if needed to brighten the flavors.
- 11
Ladle the chunky stew into bowls and serve immediately with the warm bread and fresh cilantro.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 545 kcal
- Protein
- 42 g
- Carbs
- 46 g
- Fat
- 21 g
- Fiber
- 8 g
- Sugar
- 6 g
- Sodium
- 1180 mg
Tips
- → Don't skip browning the pork; that caramelization provides the depth of flavor usually achieved by long simmering.
- → For a thicker stew, crush a half-cup of the hominy with a fork before adding it to the pot to release its natural starches.
- → If you prefer less heat, remove the seeds from the chipotle peppers before chopping them.
FAQ
Can I use pork shoulder instead of pork loin?
Pork shoulder is delicious but requires at least 90 minutes of simmering to become tender. For this quick 25-minute version, stick to pork loin or tenderloin.
What exactly is hominy?
Hominy is corn kernels that have been treated with an alkali in a process called nixtamalization. It has a unique nutty flavor and a chewy, starchy texture.
How do I store leftovers?
This stew keeps beautifully in the fridge for up to 4 days. The hominy will absorb more liquid as it sits, so you may need a splash of water when reheating.
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