Cast Iron Pete's Pork and Hominy Stew
This delightfully easy to prepare one skillet dish is perfect for anytime. Just spicy enough without overpowering the tongue it combines a bit of corn flavor with melt in the mouth meat. Serve it up with some fresh baked cornbread and some extra hot sauce for a good old southern style plate.
Servings: 4 People
Calories: 317kcal
Ingredients
- 2 strips bacon
- 1 lb Pork Loin Cut for stew
- 1/3 cup flour
- 1/2 tsp Lawry's seasoned salt
- 1/8 tsp black pepper
- 1 Can Mexican Hominy 25 Oz., Drained
- 1 cube Knorr Chicken Bouillon Dissolved in hot water
- 1 tsp minced garlic
- 1/8 tsp cayenne pepper
- 1 tsp chili powder
- 1 tbsp lime juice
- 6 oz frozen peas
- 1 cup water
- 2 cup Hot Water
- 1 cup water
- 2 tbsp cooking oil
- 1 tbsp Cilantro Fresh, or squeeze tube
Instructions
- Dissolve the bouillon cube in 2 cups hot water.
- Add flour, seasoned salt and pepper to a one gallon plastic bag. Shake to mix. Add pork and shake to coat. Set aside.
- Heat a 12" cast iron skillet over medium high heat. Add bacon and render. Drain and eat the bacon.
- Add the hominy to the bacon fat and cook for 10 minutes stirring occasionally. Remove to bowl.
- Add oil to pan, let heat for a few minutes. Add pork, shaking off excess flour and brown the meat. Add bouillon and deg-laze. Return cooked hominy to the pan and let thicken.
- Add remaining seasons, lime, cilantro, and peas. Cook for a few minutes, and thin with the remaining water. Reduce heat and simmer for 45 minutes.
- Serve hot in a bowl, or if you want a nice rustic touch, try serving in Lodge 1 Pt. cauldrons.
Notes
[nutrition-label]
Nutrition
Calories: 317kcal | Carbohydrates: 21g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 312mg | Potassium: 535mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2.7mg