Name: Leftover Pork Roast Stew with Hominy
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, finely diced; 1 stalk celery, finely diced; 2 medium carrots, finely diced; 1 tablespoon fresh garlic, minced; 1 15-1/2 ounce can hominy, drained; 4 cups chicken broth; 1 14½ ounce can fire-roasted diced tomatoes ((regular diced tomatoes may be substituted)); 2-3 cups roast pork, diced; 1/2 teaspoon finely chopped fresh oregano or ¼ teaspoon dried oregano; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 teaspoons chopped fresh cilantro, optional

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Sneak Preview: Turn leftover pork roast, hominy, tomatoes, and Southwestern seasonings into a hearty stew in about 40 minutes. Make it in an Instant Pot or simmer it on the stovetop.

Pork and Hominy Stew--An Instant Pot Recipe

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A large pork roast can mean several days of leftovers, and there are only so many pork sandwiches I want to eat. Sometimes, I purposely cook extra pork knowing this stew will be on the menu the next day.

Hominy, tomatoes, vegetables, and Southwestern seasonings turn those leftovers into a completely different meal. Use an Instant Pot when you want to speed things along, or let the stew simmer on the stovetop.

Readers Say…
“The soup is delightfully flavored and so simple, thank you.”—CAROL

Is This Stew the Same as Pozole?

This stew is inspired by pozole, a traditional Mexican soup or stew made with hominy and commonly pork. However, it is not a traditional pozole recipe. It uses leftover cooked pork, canned tomatoes, vegetables, and pantry seasonings to make a quicker Southwestern-style meal.

Ingredients & Substitutions

• LEFTOVER PORK ROAST: Use cooked pork loin, tenderloin, shoulder, or another boneless pork roast. Remove any large pieces of fat, then dice or shred the meat.
• HOMINY: Look for canned white or yellow hominy near the canned corn or Mexican ingredients. Drain it before adding it to the stew. Regular corn won’t provide the same chewy texture.
• CHICKEN BROTH: Regular or reduced-sodium chicken broth works. Pork or vegetable broth may also be substituted.
• FIRE-ROASTED TOMATOES: These add a subtle smoky flavor, but regular canned diced tomatoes are a good substitute.
• CHILI POWDER: Use an American-style chili powder blend, not pure ground chile pepper, which can be considerably hotter.
• CILANTRO: Stir it in after cooking to preserve its fresh flavor. If you don’t care for cilantro, leave it out rather than substituting dried cilantro.

Leftover Pork Roast Stew with Hominy

By Paula Rhodes

Turn leftover pork roast, hominy, tomatoes, and Southwestern seasonings into a hearty stew using an Instant Pot or the stovetop.

4 from 17 votes

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Prep time: 5

Cook time: 35

Total time: 40

Ingredients

2 tablespoons vegetable oil
1 (110 g) medium onion, finely diced
1 (40 g) stalk celery, finely diced
2 medium (122 g) carrots, finely diced
1 tablespoon fresh garlic, minced
1 15-1/2 ounce can (440 g) hominy, drained
4 cups (946 g) chicken broth
1 14½ ounce (411 g) can fire-roasted diced tomatoes (regular diced tomatoes may be substituted)
2-3 cups (270-405 g) roast pork, diced
½ teaspoon finely chopped fresh oregano or ¼ teaspoon dried oregano
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground pepper
2 teaspoons chopped fresh cilantro, optional

Instructions

Sauté the vegetables: Select Sauté and heat the Instant Pot until the display reads HOT. Add 2 tablespoons vegetable oil, 1 (110 g) medium onion, finely diced, 1 (40 g) stalk celery, finely diced, and 2 medium (122 g) carrots, finely diced. Cook for 3–4 minutes, stirring frequently, until the onion begins to soften.
Add the garlic: Stir in 1 tablespoon fresh garlic, minced, and cook for about 30 seconds.
Deglaze the pot: Pour in a small amount of the chicken broth and scrape the bottom of the pot to loosen any browned bits.
Add the remaining ingredients: Stir in the remaining chicken broth, 1 15-1/2 ounce can (440 g) hominy, drained, 1 14½ ounce (411 g) can fire-roasted diced tomatoes, 2-3 cups (270-405 g) roast pork, diced, 1/2 teaspoon finely chopped fresh oregano or ¼ teaspoon dried oregano, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper. Do not add the cilantro yet.
Pressure Cook: Secure the lid, close the pressure valve, and set the Instant Pot to Manual (High Pressure) for 7 minutes.
Release the pressure: Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
Finish the stew: Stir in 2 teaspoons chopped fresh cilantro, optional. Taste and adjust the salt and pepper before serving.

Notes

Stovetop Instructions: Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots and cook for 4–5 minutes. Add the garlic and cook for 30 seconds. Stir in the remaining ingredients except the cilantro. Bring to a gentle simmer, partially cover, and cook for 30–40 minutes, stirring occasionally. Stir in the cilantro and adjust the seasonings before serving.

Storage: Refrigerate leftover stew in an airtight container for up to 3–4 days.

Freezing: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Equipment

Instant Pot

Nutrition

Final Thoughts

When another pork sandwich won’t do, this stew makes yesterday’s roast feel like a completely different dinner. The hominy and Southwestern seasonings are a welcome change, and I appreciate having both Instant Pot and stovetop options.