6 Serves
62 Mins
44 g
64 g
15 g
Prepare the pork shoulder by cutting it into bite-sized cubes and finely chop the onion and garlic.
Ingredients, vitamins, and health benefits
Onion
Garlic
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South AfricanVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
65 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
145 mg / 420 mgPhosphorus
615 mg / 1,250 mgPotassium
1597 mg / 4,700 mgSodium
865 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
13 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat the cooking oil in a large stock pot over medium-high heat and sear the pork until browned on all sides.
Add the chopped onion and garlic to the pot, sautéing until fragrant, then stir in the hominy and dried chiles.
Cover the mixture with water, bring to a boil, then reduce heat to a simmer and cook until the pork is tender.
Season the stew with salt and pepper to taste before serving hot in bowls.
Pork Shoulder
Cooking Oil
Hominy
Dried Guajillo/Ancho chiles
Hot Water
Salt And Pepper
Vitamin A
341 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
65 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
145 mg / 420 mgPhosphorus
615 mg / 1,250 mgPotassium
1597 mg / 4,700 mgSodium
Fiber
13 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
12
g50
g17
g
BrazilianZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
73 µg / 55 µgAlcohol
0 g