Suggested Beverage Pairing: Rodney Strong Sonoma County Cabernet Sauvignon

2 tbsp. vegetable oil
4 to 5 lbs. boneless pork butt or shoulder, fat removed, cut into 2” pieces
8 cloves garlic, minced
4 tbsp. chili powder
2 tbsp. paprika
2 tsp. cumin powder
2 tsp. dried oregano
2 tsp. garlic salt
black pepper
½ tsp. cayenne pepper, optional
6 cups chicken broth or stock, low sodium
27 oz. can hominy, reserve liquid
3 onions, medium, large diced
⅔ cup masa or all-purpose flour
½ to 1½ cups water
fresh lime, cut into wedges
fresh cilantro, chopped
fresh radish, sliced

Place a Dutch oven pot on the stovetop over medium high heat; add the oil and swirl to coat the bottom of the pot.

Cook the pork in batches, searing just enough to brown on all sides. Then add all of the pork back to the pot and add the garlic, chili powder, paprika, cumin powder, dried oregano, garlic salt, black pepper to taste and cayenne pepper, if using. Stir constantly for 3 minutes, then add the chicken broth or stock, the hominy with the liquid from the can and onions. Turn up the heat until the stew is at a gentle simmer, cover and lower heat to medium low and continue to simmer for 2 to 2½ hours, stirring occasionally.

Mix the masa or flour with ½ to 1½ cups water, creating a smooth slurry that is thick but not chunky. Slowly stir it into the stew, thickening to your personal preference. Continue to cook for 5 minutes, then portion into bowls. A squeeze of fresh lime, cilantro and the spicy crunch of sliced radishes for garnish brightens this hearty stew.

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