Oaxacan Pork and Hominy Stew (Segueza)
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Ingredients
- 600 g diced pork shoulder
- 400 g tinned hominy or white corn
- 2 tbsp ancho chilli paste
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 1 tsp dried oregano
- 600 ml chicken stock
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 31.4 g
- Carbohydrate
- 23 g
- of which sugars
- 7.9 g
- Fat
- 25.5 g
- of which saturates
- 8.8 g
- Fibre
- 4.6 g
- Salt
- 2.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork shoulder in a large pan, then set aside.
- 2
Fry the onion and garlic cloves for 5 minutes, then stir in the ancho chilli paste, plum tomatoes and dried oregano.
- 3
Add the chicken stock and pork, cover and simmer for 45 minutes until the pork is tender.
- 4
Stir in the tinned hominy and simmer for a further 10 minutes until the pork is cooked through with no pink remaining.
- 5
Serve the stew hot in deep bowls.
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