Pork + Hominy Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Season the pork loin with salt, black pepper, and 1 tsp of red chili powder. Heat 1 tbsp of olive oil in a skillet over medium heat and sear the pork loin on all sides until browned. Transfer to the oven and roast at 375°F for about 25-30 minutes or until internal temperature reaches 145°F. Let it rest before slicing.

2. 2

   Make the Hominy Risotto

   In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add Arborio rice and toast for 2 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently. When the rice absorbs the liquid, add hominy and remaining red chili powder. Continue cooking until the rice is creamy and al dente, about 18-20 minutes. Season with salt and pepper to taste.

3. 3

   Sauté Calabacitas

   In a separate skillet, heat a little olive oil and sauté the calabacitas until tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Assemble the Dish

   On a plate, serve a portion of red chile hominy risotto topped with sliced pork loin. Add sautéed calabacitas, a handful of picked red onions, and garnish with blue corn tortilla strips for crunch.