Mexican Pumpkin Stew with Pork and Hominy (Instant Pot or Stove Top)

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Bringing those awesome South-of-the-Border flavors, Mexican Pumpkin Stew with Pork and Hominy combines tender pork, hominy, pumpkin (or other winter squash) with both poblano and chipotle chiles in a healthy one-pot stew!

About Mexican Food

What do you think of when you hear “Mexican food?” Tacos, enchiladas, rellenos, tamales, burritos? Born and raised in California, this was certainly my concept of Mexican food. It was a relatively inexpensive “treat” after church on Sunday, and we typically had a combo plate with rice and beans. Sound familiar?

As I begin to focus Beyond Mere Sustenance on Latin flavors, I aim to highlight the vast array of healthy and delicious options in the cuisines of Latin America, and more specifically, our neighbor to the south.

October is synonymous with “pumpkin.” As I mention in my last post (Peruvian Pumpkin Soup – Sopa de Calabaza), pumpkin isn’t just for pies and jack o’lanterns.

A Few Pumpkin Recipes

• Peruvian Pumpkin Soup – Sopa de Calabaza
• Pumpkin Kentucky Mule with Ginger and Spice
• Instant Pot Pumpkin Butter (with Double Ginger!)
• Double (Fresh) Ginger Pumpkin Custard Ice Cream
• Pumpkin Barley Risotto
• Vegetarian Pumpkin Posole

So how did I arrive at the decision to do a Mexican pumpkin dish? Rick. Bayless.  🙂 When I first started exploring a more creative approach to Mexican cooking, he was my inspiration. Have you followed him? Check out his Kuri (Butternut or Pumpkin) Soup with Ancho and Apple.

Making Mexican Pumpkin Stew with Pork and Hominy (Instant Pot or Stove Top)

The process of cooking this Mexican Pumpkin Stew with Pork and Hominy is basically the same whether cooked on the stove or in the Instant Pot/pressure cooker. We’re looking for super tender pork and tender-but-firm vegetables. Do you like mushy vegetables?

I am not one to dump ingredients in an appliance and just “set it and forget it.” I have never used my pressure cookers for pasta because I like my pasta al dente. If all ingredients were to go  in the pot at one time, the result would be either chewy pork or mushy vegetables.

We’re going to cook this stew in two phases: 1. Sauté the pork and aromatics and tenderize under pressure (or on the stove). 2. Cook all but the hominy under pressure (or on the stove). The hominy turns mushy and absorbs the liquid really fast, and just needs to come up to temperature prior to serving…

Do you hate breaking down pumpkin/winter squash? I recently came across a tip that proved to be a real help… Prick the pumpkin all the way through the skin and into the flesh in several spots before microwaving for 3-5 minutes (depending on size). After the squash is cool enough to handle, it can more easily be peeled and cubed.

You may have noticed I love garnishes? Choose 1 or more to complete this tasty one-dish meal!

• lime wedges
• sliced or diced avocado
• toasted pepitas
• chopped cilantro
• chopped scallions

Yield: 6 servings

Mexican Pumpkin Stew with Pork and Hominy

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Bringing those awesome South-of-the-Border flavors, Mexican Pumpkin Stew with Pork and Hominy combines tender pork, hominy, pumpkin (or other winter squash) with both poblano and chipotle chiles in a healthy one-pot stew!

Prep Time 10 minutes

Cook Time 45 minutes

Pressurize/De-pressurize 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 tablespoon coconut oil (or olive oil)
• 1 onion chopped
• 1 teaspoon minced garlic
• 2 teaspoons ground cumin
• 1.5 pounds lean pork loin, cut in 3/4-1 inch cubes (+/-)
• sea salt and fresh ground pepper
• 4 cups broth or stock (see notes)
• 1 chipotle with its adobo (see notes)
• 1 tablespoon Mexican oregano
• 3-4 cups cubed pumpkin (or other firm winter squash), cut in chunks
• 1-2 poblano chiles blackened, peeled, stemmed, seeded, and chopped
• 1-15 ounce can diced tomatoes
• 1-30 ounce can hominy, rinsed and drained
• Garnishes (avocado, lime wedges, chopped scallions, cilantro, pepitas)

Instructions

Instant Pot/pressure cooker:

1. With the IP/PC on saute, add the oil, onion, garlic, and cumin to the pot. Saute 3-5 minutes until fragrant and onions are softened. Remove and set aside.
2. Lightly season pork cubes with salt and pepper. (You'll taste for seasoning later). Add pork cubes (and a bit more oil if necessary). Saute until browned.
3. Add the onion mixture back in to the pot, along with the broth/stock, chipotle, and oregano.
4. Close and lock the lid. Make sure the knob is turned to seal the pot. Press the "meat/stew" button and adjust the timer to 25 minutes. Keep in mind the pressurization will take several minutes before it begins to count down.
5. Meanwhile, prep the squash and other ingredients. As mentioned in the post, I prick my squash with a fork and microwave 3-5 minutes, cool, peel, remove seeds, and cut up. You'll want to do this beforehand to allow to cool.
6. Release the pressure. (Be careful!).
7. Add the pumpkin/squash, poblano chile, and tomatoes. Close and lock the lid. Set for 5 minutes using "manual."
8. While the stew cooks, prepare whatever garnishes you prefer.
9. Release pressure.
10. Add the hominy, check for seasoning, and return to a boil using the "saute" setting.
11. Ladle into bowls. Garnish and enjoy!

Stove Top Instructions:

1. Add the oil, onion, garlic, and cumin to a Dutch oven. Saute 3-5 minutes until fragrant and onions are softened. Remove and set aside.
2. Lightly season pork cubes with salt and pepper. (You'll taste for seasoning later). Add pork cubes (and a bit more oil if necessary). Saute until browned.
3. Add the onion mixture back in to the pot, along with the broth/stock, chipotle, and oregano.
4. Bring up to a simmer. Cover. Simmer 30 minutes. Add the squash, poblano chiles, and tomatoes. Simmer until squash is tender (15-20 minutes).
5. Add the hominy, check for seasoning, and return to a boil.
6. Ladle into bowls. Garnish and enjoy!

Notes

I have used both chicken and beef stock. Vegetable stock is fine. If you make pork stock with bones (good for you!), by all means use it.

I prefer chipotle with adobo, but in a pinch, you can substitute 1-2 teaspoons chipotle powder.

Macronutrients are an approximation from MyFitnessPal.com using 4 cups of pumpkin, lean pork loin, and 30 ounces of pre-rinsed hominy. Garnishes are not included.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
• 
  Libbey Urban Story 4-piece MultiColor Ceramic Entree Bowl Set
• 
  La Costena Chipotle Peppers in Adobo Sauce 7oz. Cans (4 Pack)

Nutrition Information:

Amount Per Serving:Calories: 274 Total Fat: 7g Carbohydrates: 27g Protein: 27g

Nutrition is an approximation and for reference purposes only!