Canjiquinha (Pork and Corn Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g pork shoulder, diced
- 400 g tinned hominy or white corn
- 2 ripe tomatoes
- 1 onion, finely chopped
- 3 garlic cloves
- 2 bay leaves
- 1 tsp sweet paprika
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 438 kcal
- Protein
- 32.4 g
- Carbohydrate
- 20.2 g
- of which sugars
- 5.5 g
- Fat
- 24.8 g
- of which saturates
- 7.9 g
- Fibre
- 4 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the pork shoulder for 6-8 minutes. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then stir in the sweet paprika and tomatoes and cook for 3 minutes.
- 3
Return the pork to the pan with the bay leaves and 700ml water. Bring to a simmer, cover and cook for 45 minutes, until the pork is tender.
- 4
Stir in the hominy and simmer, uncovered, for 10 minutes, until the stew has thickened slightly and the pork is cooked through with no pink remaining.
- 5
Remove the bay leaves, scatter with fresh coriander and serve in bowls.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.