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Wild Pork and Hominy Stew

Hominy is great.  Yellow or gold, hot or cold.  Straight from the can, pan fried, or added to Pork and Hominy Stew.

Modifications Made:
To a large dutch oven, one wild pork shoulder was added with a finely diced yellow onion, two carrots diced large, one can of petite diced to tomatoes with juice, juice of hominy, three tablespoons of minced garlic, one chicken bouillon cube, one pollo de tomate bouillon cube, one tablespoon of chili powder, two teaspoons of comino, and handful chopped cilantro.

Pork was cooked till tender.

While pork was cooling to debone, hominy was added to pot and stock liquid was cooked down and seasonings adjusted to include a dash of chipotle chili powder and more comino.

Scaled for Likability: Good
Wild pork just does not have enough fat to produce a rich, well developed broth.  This broth tasted good but was light in color and stock.  To offset the fat free pork, the shoulder should have been coated in masa, fried in bacon grease, and then stewed to tender perfection.  

White hominy was good but yellow would have offered a stronger flavor.  And if shoulder was coated in masa and fried, the yellow hominy would have complimented the masa flavor.

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