Wantmor Pork Hominy Skillet Recipes

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GINGER-PORK WONTONS



Ginger-Pork Wontons image

A flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. -Sandra Parton, Halifax, Nova Scotia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 14

2 tablespoons oyster sauce or 2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 pound ground pork
1/2 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
40 wonton wrappers
Oil for frying
Plum sauce, optional

Steps:

  • In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PORK AND HOMINY STEW



Pork and Hominy Stew image

This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 15

2 cups water
1 large poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 pounds boneless country-style pork ribs, cubed
1 can (29 ounces) hominy, rinsed and drained
2 cups reduced-sodium chicken broth
1 tablespoon lime juice
1 teaspoon kosher salt
1/4 teaspoon pepper
Optional: Fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro

Steps:

  • In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

PORK AND HOMINY STEW



Pork and Hominy Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h25m

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
  • Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

Nutrition Facts : Calories 317 g, Fat 15 g, Fiber 5 g, Protein 21 g, SaturatedFat 4 g

PORK AND HOMINY STEW



Pork and Hominy Stew image

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

1 (2 pound) pork roast, diced
1 tablespoon ground cumin
salt and pepper
1 tablespoon olive oil
2 (15.5 ounce) cans white hominy
20 dried chile de arbol peppers
water
1 ¼ cups finely chopped onion
1 teaspoon minced garlic
12 corn tortillas, warmed
2 limes, quartered
1 bunch fresh cilantro, chopped
1 ½ cups shredded cabbage

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

SPICY CRUSTED PORK CHOPS WITH HOMINY



Spicy Crusted Pork Chops with Hominy image

Give skillet-cooked pork chops a kick when they're served with a side of chipotle chili pepper-flecked hominy. Hominy is the star of the show in this dish.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 9

1/4 cup KRAFT Real Mayo Mayonnaise
20 round buttery crackers, crushed
1 tsp. chipotle chile pepper powder, divided
6 boneless pork chops (1-1/2 lb.)
2 Tbsp. KRAFT Zesty Italian Dressing
1 can (29 oz.) hominy, drained
1 cup grape tomatoes, cut in half
2 green onions, chopped, divided
juice from 1 lime

Steps:

  • Mix mayo, cracker crumbs and 1/2 tsp. of the chile powder; set aside.
  • Spray large skillet with cooking spray. Heat on medium-high heat. Add chops; cook 3 to 4 min. on each side or until browned on both sides and cooked through (160ºF). Meanwhile, heat dressing in medium skillet on medium heat. Add hominy; cook 5 min., stirring constantly. Add tomatoes and remaining 1/2 tsp. chile powder; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the onions and the lime juice.
  • Spread chops with mayo mixture; sprinkle with remaining onions. Serve with the hominy mixture.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

GRANDMA'S CRISPY PORK WONTONS



Grandma's Crispy Pork Wontons image

Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!

Provided by Lady_Charee

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h24m

Yield 12

Number Of Ingredients 11

1 pound ground pork
1 cup diced celery
1 cup shredded carrot
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 (14 ounce) package wonton wrappers
2 eggs, beaten
1 quart canola oil for frying

Steps:

  • Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
  • Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
  • Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
  • Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g

WANTMOR PORK & HOMINY SKILLET



WANTMOR PORK & HOMINY SKILLET image

Categories     Vegetable     Side

Yield 4 servings

Number Of Ingredients 11

-3 Tablespoon butter
-1 teaspoon Cumin seed
-1 teaspoon+ Chili pepper flakes
-2 teaspoon dried oregano
-1 Red Onion Chopped
-1 Can gold or white hominy, drained
-1 Slice Ham chopped into 1/4"dice - a couple of slices of cooked bacon or fully cooked sausage would work too
-1 Roasted Red Pepper sliced (the olive bar at the grocery store is a cheap place to buy just one)
-Malt Vinegar - long splash or maybe 3+ Tablespoons
-also dash of hot sauce if you didn't get enough heat from the chili flakes in the first round
-Salt

Steps:

  • Place 10" skillet over low heat. Melt butter and add spices, ingredients 2 thru 4, more chili flakes if you want it hotter. As soon as butter is completely melted and spices are added toss in chopped onion and stir occasionally until onion is soft and brown but not completely cooked down. Put in hominy, meat, and roasted red pepper, turn up heat to medium and stir frequently for 10 minutes. When the mix starts to sizzle and the seeds start to pop, splash with malt vinegar, stir, scrape, salt to taste and serve.

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