SMOKED HAM HOCK HOMINY STEW
Be still, my Southern heart! I am already envisioning this with a pot of greens and a pan of piping hot No-Flour Cornbread (#173017). Recipe from Bon Appetit magazine.
Provided by Pinay0618
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
- Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.
Nutrition Facts : Calories 499.4, Fat 19.8, SaturatedFat 6.1, Cholesterol 139, Sodium 1013.6, Carbohydrate 28.9, Fiber 4.9, Sugar 4.2, Protein 48.9
SMOKED HAM HOCK HOMINY STEW
Steps:
- Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
- Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.
HUNAN SMOKED HAM HOCK WITH HOT BLACK BEAN SAUCE
Adopted! Original poster's comments: Canadian bacon, smoked pork shoulder or picnic ham can be substituted for the ham hocks. QDM: I have changed the servings from 2 to 4, as well, to account for serving with rice.
Provided by Queen Dragon Mom
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place ham hocks in a pot, cover with water and bring to a boil; reduce heat and simmer for 1 hour or until the meat easily separates from the bone with a fork.
- Remove hocks from water, allow to cool, take off meat from the bones and slice into 1 inch slices.
- This step can be done well ahead.
- Note: If using canadian bacon, picnic ham or smoked pork shoulder you amy simmer in water until very tender or use as is without simmering.
- Heat wok or saute pan over high heat, add vegetable oil and when very hot add black beans and garlic; mash together.
- Stir in meat, add green pepper, soy sauce, red pepper powder and chicken broth.
- Stir continuously until well blended; add green onion.
- Serve hot.
PORK AND HOMINY STEW
This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!
Provided by BRANDI T
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
- Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
- While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
- Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g
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