Slow-Cooked Pork with Hominy and Spicy Llajua Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Tender pork shoulder slow-cooked with traditional Bolivian spices, served alongside chewy hominy and a fiery homemade llajua salsa. This latin american-inspired pork ready in about 190 minutes blends cut into 2-inch chunks pork shoulder, hominy (canned, drained), large, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 lbs, cut into 2-inch chunks pork shoulder
• 2 cups hominy (canned, drained)
• 1 large, diced onion
• 4 cloves, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 tsp, divided salt
• 1 tsp black pepper
• 2 cups water or broth
• 3 medium, chopped tomatoes
• 1/2 cup, chopped cilantro
• 1 tbsp aji amarillo paste
• 2 tbsp lime juice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 3 lbs pork shoulder chunks seasoned with 1 tsp salt and 1 tsp black pepper. Brown pork on all sides, about 8 minutes total, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté for 5 minutes until soft and fragrant. Stir in 1 tsp cumin powder, 1 tsp dried oregano, and 1 tsp smoked paprika, cooking for 1 minute to release aromas.
3. Step 3: Return browned pork to the pot. Add 3 chopped medium tomatoes and 2 cups water or broth. Season with 1 tsp salt. Bring to a simmer, then cover and reduce heat to low. Cook slowly for 2.5 hours until pork is tender and falls apart easily.
4. Step 4: Meanwhile, rinse and drain 2 cups canned hominy. When pork is nearly done, stir hominy into the pot and cook uncovered for an additional 20 minutes to absorb flavors and thicken the sauce.
5. Step 5: For the llajua salsa, blend 1/2 cup chopped cilantro, 1 tbsp aji amarillo paste, and 2 tbsp lime juice until smooth. Add salt to taste.
6. Step 6: Serve the rich pork and hominy stew hot, accompanied by a generous spoonful of spicy llajua salsa for a traditional Bolivian flavor experience.