Recipe by: Designs by Jeanne R
One of my Mom’s friends grew up in Peru, where they make a delicious stew called Pasole. This friend was kind enough to share the basic recipe, Mom shared it with us, & we’ve been making ever since! Pasole is very simple to make, and it requires very few ingredients, including pork, hominy, pinto beans, garlic & cilantro. Lime is served on the side & squeezed over each bowlful, for the perfect accompaniment.
2 lbs. lean pork, cubed
1 can yellow hominy, undrained
1 can white hominy, undrained
1 can pinto beans, undrained
3 or so cloves of garlic, minced
1 teaspoon salt (or to taste)
pepper to taste
1 bunch cilantro, rinsed
a little oil (to brown the pork)
1 onion, chopped (optional)
2 bay leaves (optional)
3 – 4 limes, cut into wedges
green onions, chopped (optional – to sprinkle on top)
Heat the oil in a large saucepan, add the pork, brown & cook until cooked through. If you are using onion, add at this time & cook until softened. Add the cans of hominy, the pinto beans, & seasonings, then stir to mix with the pork, and bring to a simmer. Set aside a small amount of the cilantro to use as a garnish, but place the rest of the bunch on top of the pasole, (you may also add the bay leaves – if you’re using them) at this time. Continue to simmer with the cilantro bunch for about 15 minutes. Remove the cilantro bunch (& the bay leaves) & discard. Taste & adjust the seasonings as needed. Serve hot with lime wedges on the side to be squeezed over the top of each individual bowl as desired. Add a side of cornbread, and you’ve got a hearty meal that will warm you up on a chilly day!
The original recipe didn’t call for bay leaves or onion, but I think both make a nice addition. Mom said the original recipe had a very generous amount of pepper, making the stew quite dark in appearance. This wonderful dish practically flavors itself, but if you are one to like a little more seasoning, dried oregano & cumin would be nice additions.
This photo only shows the white hominy, as I didn’t have the yellow on hand.