Leftover Pork Roast Stew with Hominy
Sneak Preview: Leftover pork roast stew with hominy turns your leftover pork roast into a Southwestern posole-like pot of goodness. It’s the only thing I want to eat when it’s in the fridge.
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Are you staring at a leftover pork roast and wondering what to do with it? When you get tired of sandwiches, try this Southwestern soup. Sometimes, I cook a large pork roast with plans to make this Leftover Pork Roast Stew recipe in my Instant Pot the next day.
No worries if you don’t have an Instant Pot, I’ve included directions for cooking on top of the stove as well.
Is this stew the same as pork posole?
Yes, they are essentially the same. Posole (aka”pozole”) is traditionally made with pork, but sometimes chicken is substituted. Posole always contains hominy, just like this recipe.
Do you want to cook this in your Instant Pot?
I’m a gadget person who likes things to happen fast. That’s why I’m in love with my Instant Pot.
Since I was raised on food cooked in a pressure cooker, it feels quite normal in a retro sort of way. However, my mom’s pressure cooker was a stove-top affair. Fortunately, I have no good explosion stories.
Does anybody besides me miss the sound of the happy “rocker?”
If you are new to this type of cooking, be warned that it takes longer than 7 minutes (the amount of time you set on the timer) to cook the soup. First, the pot must reach a certain pressure level before the timer kicks in. How much time this process adds depends on the temperature of the ingredients when you put the lid on.
How can I speed up the process when using an Instant Pot?
Heat all liquids before adding them to the Instant Pot when you need dinner on the table as fast as possible. Pop them into the microwave.
Also, avoid putting any frozen ingredients into your cooker. You don’t HAVE to do this, it’s just a shortcut for helping your Instant Pot get up to pressure faster. This will hasten the cooking of your food under full pressure.
Directions for making Leftover Pork Roast Stew with Hominy on top of the stove:
Don’t feel left out if you don’t have a pressure cooker of some kind. First, follow step 1 using a large pot on top of the stove. Like step 2, add the remaining ingredients and simmer for 30-40 minutes.
You could also make this in a slow cooker and let it cook all day, but I would only do that if it’s convenient since long cooking is not really necessary.
FAQ about Leftover Pork Roast:
4-5 days. Wrap it well to keep it from drying out.
4-6 months is. Double-wrap it to prevent freezer burn.
Yes. I prefer to use the microwave, but the oven will work. Be sure the pork is covered (it may pop) and be careful not to let it dry out.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Leftover Pork Roast Stew with Hominy (Posole)
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- 2 tablespoons vegetable oil - I use avocado oil
- 1 medium onion - finely diced
- 1 stalk celery - finely diced (optional)
- 2-3 carrots - finely diced
- 1 tablespoon fresh garlic - finely chopped
- 1 15-1/2 ounce can hominy - drained
- 4 cups chicken broth
- 1 14-1/2 ounce can fire-roasted diced tomatoes - can substitute regular diced tomatoes
- 2-3 cups roast pork - diced
- ½ teaspoon fresh oregano - finely chopped (or substitute 1/4 teaspoon dried)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 teaspoons fresh cilantro - chopped, for garnish
- Press the Sauté button and allow to preheat until it says HOT. Add oil and chopped onions and cook for about 3-4 minutes, stirring frequently until onions are softened.
- Add remaining ingredients, except cilantro, to Instant Pot and stir to combine. Place the lid on and close the pressure valve. Press the "Manual" button and then adjust the time by using the + or – button to set for 7 minutes on HIGH Pressure.
- When finished, use a quick release. Alternatively, allow pot to lose pressure naturally (do nothing) and it will automatically keep your soup warm until you are ready to eat.
- Add chopped cilantro when serving.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.