• 2-3 lbs.           pork in 1” cubes*
  • 1 each            yellow onion, large, diced
  • 2-4 Tbs.         Oil (olive, vegetable, etc.)
  • 1 ½ c.              Water
  • 3 Tbs.             Ground Cumin
  • 1 Tbs.             Granulated (or powered) Garlic
  • 1 Tbs.             Cocoa Powder
  • 2 tsp.              Cinnamon
  • 1 pkg.             Goya ham flavor concentrate
  • 1 28 oz can    Rotel® (mild, regular, or hot)
  • 3 15 oz. cans Yellow Hominy, Drained
  • 3 15 oz. cans Pinto Beans (Lucks, seasoned with pork)
  • Salt and pepper to taste.
  1. In a heavy stock pot or Dutch Oven (5+ quarts), brown pork cubes in oil. Once nearly browned, add half of the onion and continue to cook until onions begin to become transparent. Add cumin, garlic, cocoa powder, and cinnamon and stir to coat pork. Continue cooking, stirring occasionally until the seasonings begin to stick to the bottom of the pan.
  2. Add the undrained can of Rotel®, Goya ham seasoning, and water and stir to incorporate the seasonings and loosen them from the bottom of the pan. Cover and allow to simmer until pork begins to soften but not fully tender*. Add the drained hominy and pinto beans (with liquid) and stir gently.
  3. Allow to simmer about 20 minutes to blend the flavors. In the last 5 minutes, add the other half of the onion.

* The tougher the cut of pork, the longer it must simmer. A pork butt or shoulder will take longer than a loin. Allow time for the pork to begin to become tender. The final product should be soft, but should not fall apart. There should be some chew to the pork, crunch to the onions, and the hominy and pintos should retain their structure.

References   [ + ]