Hominy and Pork Stew with Corn and Black Beans

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty stew simmered with tender pork, hominy, black beans, and fresh corn for a deeply flavorful Salvadoran classic. This Salvadoran-inspired soup recipe, ready in about 115 minutes, pairs pork shoulder, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450g) pork shoulder
• 1 medium (100g) onion
• 3 cloves garlic
• 1 stalk (30g) celery
• 1 medium (60g) carrots
• 1 can (425g) hominy
• 1 can (425g) black beans
• 1 can (411g) diced tomatoes
• 2 cups (480ml) chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 2 tbsp olive oil

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Instructions

1. Step 1: Cut 450g pork shoulder into 1-inch cubes, then sear in 2 tbsp olive oil over medium-high heat for 5 minutes per side until browned.
2. Step 2: Add 100g diced onion, minced garlic, 30g diced celery, and 60g diced carrots; sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 425g drained hominy, 425g drained black beans, 411g diced tomatoes, 480ml chicken broth, 1 tsp cumin, 1 tsp oregano, 1/2 tsp salt, 1/4 tsp pepper, and 1 bay leaf.
4. Step 4: Bring to a boil, reduce heat to low, cover, and simmer for 90 minutes until pork is tender, then remove bay leaf before serving.