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Dinner

Hot Hominy Hock Stew

alarm
Total Time:
2 hrs 45 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings
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Hot Hominy Hock Stew
alarm
Total Time:
2 hrs 45 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


2 lb.
Smithfield Recipe Ready Smoked Hocks
2 lb.
2 Tbsp.
Vegetable oil
2 Tbsp.
1 whole
Large sweet onion, chopped
1 whole
2 clove(s)
Garlic, minced
2 clove(s)
1 whole
Jalapeno pepper, finely diced
1 whole
2 Tsp.
Ground cumin
2 Tsp.
1/2 Tsp.
Ground coriander
1/2 Tsp.
1/2 Tsp.
Cayenne pepper
1/2 Tsp.
1
Bay leaf
1
1 can(s)14.5oz.
Diced tomatoes
1 can(s)14.5oz.
2 cup(s)
Pork stock (can substitute chicken stock)
2 cup(s)
30 oz.
Canned hominy, drained
30 oz.
Kosher salt
Freshly ground pepper

Directions


  1. In a Dutch oven over medium-high heat, add oil. Stir in onion, garlic, jalapeño, cumin, coriander and bay leaf. Sauté for 5 minutes. Add smoked hocks, diced tomatoes and stock. Reduce heat to low and allow mixture to simmer until hocks are fork tender (about 2 hours).

  2. Remove tender hocks from mixture and remove meat (discarding bones and fat). Cut meat into bite-sized pieces and return to pot. Stir in hominy and allow to simmer for an additional 15 minutes. Salt and pepper to taste. Ladle into serving bowls and top with crumbled Queso Fresco cheese.

For the Love of Meat

Ingredients


2 lb.
Smithfield Recipe Ready Smoked Hocks
2 lb.
2 Tbsp.
Vegetable oil
2 Tbsp.
1 whole
Large sweet onion, chopped
1 whole
2 clove(s)
Garlic, minced
2 clove(s)
1 whole
Jalapeno pepper, finely diced
1 whole
2 Tsp.
Ground cumin
2 Tsp.
1/2 Tsp.
Ground coriander
1/2 Tsp.
1/2 Tsp.
Cayenne pepper
1/2 Tsp.
1
Bay leaf
1
1 can(s)14.5oz.
Diced tomatoes
1 can(s)14.5oz.
2 cup(s)
Pork stock (can substitute chicken stock)
2 cup(s)
30 oz.
Canned hominy, drained
30 oz.
Kosher salt
Freshly ground pepper

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