Smoked Ham Hock Hominy Stew
Warm, hearty, and packed with smoky, savory flavors, this Smoked Ham Hock Hominy Stew is the ultimate comfort food for chilly evenings. Tender smoked ham hocks simmered to perfection infuse a rich, meaty depth into a medley of vibrant vegetables, hearty hominy, and aromatic spices like smoked paprika, cumin, and oregano. This slow-cooked masterpiece is as satisfying as it is flavorful, with the hominy adding a rustic, earthy texture that perfectly complements the succulent shredded ham. Ideal for meal prepping or feeding a crowd, this one-pot wonder comes together with minimal effort yet delivers maximum flavor. Garnished with fresh parsley and served steaming hot, it’s a soul-warming dish that’s as nourishing as it is delicious. Perfect keywords: smoked ham hock recipe, hominy stew, comfort food dinner, one-pot meals, rustic stew recipes.
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Recipe Information
Ingredients
- 2 pieces smoked ham hocks
- 4 cups hominy (canned, drained and rinsed)
- 1 piece onion (large, diced)
- 3 pieces celery stalks (chopped)
- 2 pieces carrots (peeled and diced)
- 4 cloves garlic cloves (minced)
- 8 cups chicken broth (low sodium)
- 1 14-ounce can diced tomatoes (canned, with juice)
- 2 leaves bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, chopped celery, and diced carrots to the pot. Sauté for 6–8 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Add the smoked ham hocks to the pot and pour in the chicken broth, ensuring the hocks are fully submerged.
Stir in the diced tomatoes (with juice), bay leaves, smoked paprika, ground cumin, and dried oregano.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 90–120 minutes, or until the ham hocks are tender and the meat easily pulls away from the bone.
Remove the ham hocks from the pot and allow them to cool slightly. Use a fork or your hands to shred the meat, discarding the skin, bones, and excess fat.
Return the shredded meat to the pot. Stir in the drained and rinsed hominy, and season the stew with salt and black pepper to taste.
Simmer the stew uncovered for an additional 20 minutes, stirring occasionally, to allow the flavors to meld and the liquid to reduce slightly.
Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 21.7 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 341 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2212 mg | 47% | |
*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.
