Mexican Spicy Pork Belly with Hominy

Mexican Spicy Pork Belly with Hominy

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2 lb pork belly with skin, cut into chunks
2 tbsp olive oil
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 red chillies, seeded and chopped
1 tbsp smoked paprika
1 tbsp oregano
1 tbsp cumin
1 tsp chipolte chile pepper powder
3 tbsp Mexican chili powder
2 tsp salt
1 tsp black pepper
1 cup red wine
3 cups chicken broth
1 can diced tomatoes
1 tbsp chilli paste
3 cans hominy, drained
Grated cheese
Chopped red bell pepper
Chopped scallions
Chopped fresh oregano
Chopped cilantro


Brown the pork in a dutch oven with a lid.  Add the onion, garlic and chillies, then saute until the onion is soft.  Stir in all the spices and herbs and saute for 2-3 minutes.  Pour in the red wine and cook for about 3 minutes.  Add the chicken broth, tomatoes and chilli paste, bring to a boil and reduce to simmer for 2 hours.  Skim off the maximum amount of the layer of fat that has accumulated on top.  Add the hominy and continue to simmer for another 30 minutes. Top with the cheese, pepper, scallions, fresh oregano, cilantro and serve.