Pork and Hominy Chili or Chicken or Turkey
Warm up with a hearty and versatile bowl of Pork and Hominy Chili, a soul-satisfying dish that allows you to choose between tender pork shoulder, flavorful chicken thighs, or lean turkey breast as the star protein. This one-pot wonder combines smoky spices like cumin, smoked paprika, and oregano with fire-roasted tomatoes, green chilies, and hearty hominy for a Tex-Mex-inspired comfort food classic. The chili is simmered to perfection, creating melt-in-your-mouth meat and a rich, flavorful broth. Finished with a zesty splash of lime juice and optional garnishes of fresh cilantro and creamy avocado, this recipe is ideal for cozy dinners or meal-prepped lunches. Ready in just over an hour and perfect for serving six, it’s a flexible crowd-pleaser you’ll come back to again and again.
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Recipe Information
Ingredients
- 1.5 pounds boneless pork shoulder (or chicken thighs or turkey breast)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 15-ounce can fire-roasted diced tomatoes
- 3 cups low-sodium chicken broth
- 2 15-ounce cans hominy (white or yellow), drained and rinsed
- 1 4-ounce can canned green chilies, diced
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 medium avocado, sliced (optional, for serving)
Instructions
Season the pork, chicken, or turkey with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the meat until browned on all sides, about 3-4 minutes per side. Remove the meat from the pot and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, oregano, smoked paprika, and cayenne pepper (if using) and cook for 1 minute until fragrant.
Add the fire-roasted diced tomatoes, chicken broth, and diced green chilies to the pot, scraping up any browned bits from the bottom.
Return the seared meat to the pot. Bring the mixture to a simmer, cover, and cook for 30-40 minutes, or until the meat is tender enough to shred.
Remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot.
Stir in the drained and rinsed hominy and simmer uncovered for 10 minutes to allow the flavors to meld.
Stir in the lime juice and adjust seasoning with additional salt and pepper if needed.
Serve the chili hot, garnished with fresh cilantro and avocado slices, if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.9 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
