Recipes

Pork And Chorizo Hominy Stew With Poached Eggs

The Daily Meal Staff|

Pork And Chorizo Hominy Stew With Poached Eggs
4.5 (2 ratings)
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Posole is a traditional Mexican soup, but this version brings poached eggs into the mix, making it ideal for brunch.This recipe appeared on the Chicago Tribune.
Prep Time
25
minutes
Cook Time
8
hours
Servings
6
Pork and chorizo hominy stew with poached eggs
Total time: 8 hours, 25 minutes
Ingredients
  • 1 large (9-ounce) white onion, chopped
  • half of a 15-ounce package chorizo, removed from casing
  • 2 thick slices hardwood smoked bacon, diced
  • 2 pound boneless country-style pork ribs or cubed pork shoulder, cut into 1-inch cubes
  • 1 (29-ounce) can mexican-style hominy, drained, rinsed
  • 1 (15-ounce) can diced tomatoes, preferably fire-roasted
  • 1/4 cup ancho chili powder or another chili powder
  • 3 to 4 large cloves garlic, crushed
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 6 to 8 large super-fresh eggs
  • 2 1/2 tablespoons distilled or apple cider vinegar
  • chopped fresh cilantro for garnish
Directions
  1. Put onion, chorizo and bacon into a large nonstick skillet or heavy-bottomed Dutch oven.
  2. Cook over medium heat, stirring often, until chorizo is cooked through, about 10 minutes.
  3. If using a slow cooker, transfer the cooked mixture to the slow cooker.
  4. Stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano.
  5. Add 3 cups water; set heat to low.
  6. Cook covered until pork is tender, about 8 hours. (If using a Dutch oven, stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano. Add 4 cups water; heat to a simmer. Reduce heat to very low; cook partly covered, stirring often, until pork is fork-tender, about 2 hours.)
  7. Stir in salt; simmer a few minutes longer.
  8. To poach eggs, heat 3 inches of water with the vinegar and a pinch of salt in a deep 3-quart saucepan to a gentle simmer.
  9. Crack one egg at a time into a small dish.
  10. Swirl the water with a large spoon, then gently slip the egg into the middle of the swirling water.
  11. Cook at the barest simmer until yolk is soft set, about 4 minutes.
  12. Use a slotted spoon to carefully scoop the egg out of the water; transfer it to a shallow bowl of cool water.
  13. Repeat to poach all of the eggs.
  14. To serve, ladle very hot stew into shallow serving bowls.
  15. Nestle a poached egg into the stew, which will warm it nicely.
  16. Garnish with a generous sprinkle of cilantro.
 
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