Leftover Pork Roast Stew with Hominy

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

8 servings

Pork and Hominy Stew, An Instant Pot Recipe

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 medium onion, finely diced, 1 stalk celery, finely diced, and 2 medium 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 hominy, drained, 1 14½ ounce can fire-roasted diced tomatoes, 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 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.

Nutritional Information