Hominy with Roasted Peppers

This chunky hominy stew borrows the soul of a Mexican pozole but adds its own spin with hot Italian sausage, roasted sweet peppers, and a good pour of salsa. It’s a bowl that crosses borders and doesn’t apologize for it.

Meaty pork bones simmer for an hour in chicken broth with oregano and crushed peppercorns, building a rich, porky base. The meat gets scraped off and stirred back in while the bones get tossed. That slow-simmered stock is what separates this from just heating up a can of hominy with some toppings.

Roasted red and yellow bell peppers add smoky sweetness, and the hot sausage brings a spicy, fennel-laced punch. Everything comes together in the last 15 minutes for a stew that’s deeply flavored but not complicated.

Chef Tips

• Roast the peppers while the pork simmers. By the time the broth is ready, the peppers will be charred, steamed, and easy to peel.
• Use meaty pork bones like country-style ribs or neck bones. The more meat on the bone, the more you have to shred back into the pot.
• Crush the peppercorns coarsely, not into fine powder. You want little bursts of pepper heat, not an even seasoning throughout.
• Serve in deep bowls with warm tortillas. This is a soupy stew, not a thick chili.

Variations

• Use Mexican chorizo instead of Italian sausage for a more traditional pozole direction.
• Add a can of diced green chiles along with the salsa for extra Southwestern heat.
• Squeeze fresh lime juice over each bowl and top with shredded cabbage and sliced radishes for a pozole-style garnish.