Wantmor Pork Hominy Skillet Food

PORK AND HOMINY STEW

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
• To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
• Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

PORK & GREEN SALSA WITH CHEESY HOMINY

Steps:

• Cook chiles in large skillet 5 min. or until toasted, stirring frequently. Place in blender. Add garlic, tomatillos and onions to skillet; cook 10 min. or until roasted, stirring frequently. Peel garlic and add to blender with tomatillas and onions; blend until smooth.
• Cook meat in 6-qt. pressure cooker on medium-high heat 4 min. on each side or until browned on both sides; top with tomatillo sauce. LOCK pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 40 to 45 min. or until meat is tender. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in purslane. Replace lid. Let stand 5 min. or until purslane is wilted.
• Meanwhile, bring water, broth and hominy to boil in saucepan; cover. Simmer on low heat 55 min. or until hominy is softened and liquid is absorbed. Transfer to serving bowl; top with cheese. Serve topped with meat mixture and pork rinds.

HOMINY SKILLET

Steps:

• Brown and drain meat. Even though it says skillet in the name, use a large pot to make it in.
• Then on medium heat, add your corn to taste using either 1 or 2 cans of corn. Add hominy the same way and mix all other ingredients to taste. Keep on med heat for about 5 min to make sure it all heats up.
• Then spread cheese evenly on top, turn to low heat and cover and let simmer till cheese is melted.

WANTMOR PORK & HOMINY SKILLET

Steps:

• Place 10" skillet over low heat. Melt butter and add spices, ingredients 2 thru 4, more chili flakes if you want it hotter. As soon as butter is completely melted and spices are added toss in chopped onion and stir occasionally until onion is soft and brown but not completely cooked down. Put in hominy, meat, and roasted red pepper, turn up heat to medium and stir frequently for 10 minutes. When the mix starts to sizzle and the seeds start to pop, splash with malt vinegar, stir, scrape, salt to taste and serve.

SPICY CRUSTED PORK CHOPS WITH HOMINY

Steps:

• Mix mayo, cracker crumbs and 1/2 tsp. of the chile powder; set aside.
• Spray large skillet with cooking spray. Heat on medium-high heat. Add chops; cook 3 to 4 min. on each side or until browned on both sides and cooked through (160ºF). Meanwhile, heat dressing in medium skillet on medium heat. Add hominy; cook 5 min., stirring constantly. Add tomatoes and remaining 1/2 tsp. chile powder; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the onions and the lime juice.
• Spread chops with mayo mixture; sprinkle with remaining onions. Serve with the hominy mixture.