Pork Chops With Hominy Recipes

Steps:

• Preheat the broiler. Mix 1 tablespoon olive oil with the grated garlic, oregano and paprika in a small bowl. Rub all over the pork chops on a rimmed baking sheet; season with salt and pepper.
• Toss the hominy, green beans, pimientos and smashed garlic with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Scatter around the pork chops. Pour the chicken broth over the hominy mixture, then dot with the butter.
• Transfer the baking sheet to the broiler and cook, rotating the pan and stirring the hominy mixture halfway through, until a thermometer inserted into the pork registers 145˚ F, 9 to 12 minutes. Remove the pork chops to plates.
• Stir the hominy mixture and return to the broiler until some of the liquid is reduced and the green beans are charred, 1 to 2 more minutes. Stir in the vinegar, season with salt and add to the plates.

Steps:

• Place butter in large, oven-safe skillet and heat until melted. Add the chops and brown them quickly. Remove to a platter.
• Add the onion and green pepper to the skillet and saute until they start to brown.
• Blend together remaining ingredients in skillet with the drippings and veggies.
• Return the chops and any accumulated juices to the skillet, placing on top of the veggies mix.
• Bake covered at 350 degrees for 1 hour.
• Remove cover and bake 15 minutes longer.

Steps:

• Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
• Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

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.

Steps:

• In a large pan.
• Saute onions in lard or bacon drippings until clear.
• Add garlic and spices and cook another two minutes.
• Add meat, green chili, rinsed hominy and beans.
• The beans are not traditional but we like them.
• Cook another two minutes.
• Pour stock over all.
• Add salt to taste.
• Simmer, covered, about 1hour.
• Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
• I serve this with large corn chips and cold melon.

Steps:

• Heat oil in large frying pan. Rub Pork Chops with Creole seasoning. Sear Pork Chops in oil untill browned on both sides. Add Hominy,Ortega Chilies and wine or water. Simmer untill Pork Chops are tender, approximately 30 minutes.