Latin AmericanMedium · Hot
Pork and Hominy-Corn Stew with Lime
Pork loin braises slowly with yellow onion, tomato, and cumin until the meat gives way and the corn has soaked up the warmth of the broth around it. A squeeze of lime at the end does what it always does — it lifts the whole pot and makes the flavors suddenly clear. This is the kind of stew that gets started in the morning and rewarded in the evening.
Prep
20 min
Cook
40 min
Rest
5 min
Total
1h 5m
Method
Season the Pork
1
Toss the pork belly cubes with salt, cumin and black pepper. Let it sit while you prep the sofrito.
Build the Sofrito
2
In a large stockpot over medium heat, warm the sunflower oil. Add the diced yellow onion and cook, stirring with a wooden spoon, until softened and lightly golden, about 8 minutes.
3
Add the minced garlic and cook 1 minute until fragrant.
4
Add the diced tomatoes and continue to cook, stirring occasionally, until they break down and release their juices, about 6 minutes more.
Brown the Pork
5
Push the sofrito to the sides of the pot and add the seasoned pork belly cubes in a single layer.
6
Cook the pork, turning occasionally, until browned on all sides, about 6-8 minutes. Stir it back into the sofrito.
Simmer the Stew
7
Pour in the water and bring to a gentle boil. Reduce the heat to a steady simmer.
8
Add the diced potato and cook for 10 minutes until starting to soften.
9
10
Season with additional salt and black pepper to taste.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
888
per serving
Low sugar · 9g
Protein
17g
Carbs
32g
Fat
79g
Sat. fat
22g
Fiber
7g
Sugar
9g
Sodium
1089mg
Gluten FreeDairy FreeHeart HealthyWeight ManagementDiabetes FriendlyHigh ProteinBalanced MacrosLow Glycemic
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.9
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
56Pt
Runoff
0.2g P
Pork belly, cubed drives 79% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
1
Spicy
Textures
TenderSilkySoftSaucy
Aromas
HerbalEarthySmokySavoryCitrus
Kitchen Equipment
Primary Tool
StockpotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Cook pork belly to minimum internal temperature of 145°F (63°C). Simmer stew at gentle boil for at least 15 minutes to ensure pathogens are destroyed.
Storage
Refrigerate fresh cilantro at 40°F (4°C) or below and use within 1-2 weeks. Store lime whole at room temperature until ready to use, then refrigerate excess juice.
Cross Contamination
Use separate cutting boards and utensils for raw pork and vegetables. Wash hands thoroughly with soap after handling raw pork belly before touching prepped ingredients.
High Risk Population
Pork belly is high in saturated fat; individuals with heart health concerns, high cholesterol, or on low-sodium diets should consume in moderation. Lime juice may interact with certain medications.
Handling
Handle sunflower oil carefully when heating for sofrito. Do not overheat oil to smoking point. Stir raw pork with tongs or slotted spoon, not hands, when browning.
Shelf Life
Leftover stew should be refrigerated within 2 hours and consumed within 3-4 days. Freeze for up to 2-3 months in airtight container. Reheat to165°F (74°C) before serving.
Pro Tips
Technique
Take your time with the sofrito — those onions should be soft and golden before anything else goes in. Rushing them is rushing your broth. The slow-cooked sweetness is what makes this feel like home.
Flavor Boost
Don't be shy with the lime. When I say be generous, I mean squeeze both whole limes in and taste again. The acidity cuts through the richness of the pork and makes everything brighter — this is what transforms a good stew into a great one.
Substitution
If you can't find fresh corn, frozen corn kernels work in a pinch, though fresh ear corn cut into rounds has that sweetness and texture you can't replicate. For the hominy element, white beans would give you that comforting starchiness if you're in a hurry.
From the chef
This stew reminds me of Saturday mornings in Guayaquil, though we always made ours with fish. But the principle is the same — low and slow, let the tomato and onion do their work until the broth turns golden and forgiving. The pork here is honest, the corn sweet, and when you squeeze that lime at the end, the whole pot wakes up like morning light on the码头. This is the kind of bowl that forgives a hard week.
TagsOne PotPork BellyLimeCornWeeknight DinnerSofritoCilantro
Source: generated · May 30, 2026