Posted by: acooksca | 01/21/2011

Peanut Hominy Stew with Chili Rubbed Pork

Peanut Hominy Stew with Chili rubbed Pork

Three New World natives meet in this recipe; peanuts, corn and chilies. Crushed peanuts have been used to thicken and add protein to soups in the Americas for thousands of years. In this recipe we use peanut butter to enrich and draw together the flavors of a vegetable soup featuring hominy. Hominy is processed corn that is ground for hominy grits in The South or used in Mexico as whole, large kernels.

Hominy soups in Mexico often incorporate bits of fried pork. We make this recipe thick, like a stew and top it with well marinated pork tenderloin. It is a satisfying contrast of flavors and textures for a cool weather dinner. Start the pork marinating earlier in the day or the day before. Foil line an oven proof pan to broil the pork on. You will hate yourself if you don’t as the marinade will caramelize and make the pan hard to clean. It is not a good idea to use foil lined pans at the closest position under the broiler as they have been known to catch fire, so place the oven rack one notch down from the top.


1 pork tenderloin (about 1 pound)

3 tablespoons Ancho (or other strong) chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon. salt
2 tablespoons soy sauce
1 tablespoon olive oil

Combine all the marinade ingredients in a plastic bag, slip the pork in and rub well to coat. Let stand in the bag several hours to marinate or refrigerate over night.

Hominy Stew:

2 tablespoons vegetable oil
1 yellow onion, peeled and chopped
½ green pepper, diced
3 garlic cloves, chopped
1 fresh jalapeño (or other hot) pepper, seeded and finely chopped
1 tablespoon oregano
3 tablespoons chili powder
2 ½ cups beef broth
1/4 cup peanut butter (either smooth or chunky)
1 (14.5-ounce) can chopped tomatoes
1 (28- ounce) can hominy, drained (see cook’s note)
1 teaspoon salt

Heat a heavy large pot over medium heat. Add the oil and onions and cook for 5 minutes, until translucent. Add the pepper, garlic and jalapeño and cook, stirring occasionally, for 3 minutes. Stir in the spices. Blend ½ cup broth with the peanut butter until smooth and add this with the rest of the ingredients to the pot. Bring to a simmer. Reduce heat to medium low, partially cover and cook for 30 minutes. Can be made several days ahead and reheated.

While the hominy is cooking cook the pork. Heat the broiler on high. Place the oven rack in the next to the top position of the oven (not on the top level). Rub off excess marinade from the pork, leaving it well coated and place on a foil-lined pan. Broil, turning twice, for about10 minutes total or until pork is still a little pink inside. Cover the pork and let rest in a warm place for 10 minutes before slicing. Serve the hominy in individual bowls with several pork slices on top.

Cook’s note: Use the peanut butter grind that you prefer, it doesn’t matter which you use here. Most grocery stores have hominy in the canned vegetable or Mexican foods section.


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