peruvian

Panca Chile Braised Pork with Hominy

This braised dish pairs pork shoulder, trimmed and cubed with cooked hominy, drained, aji panca paste and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

38 g Carbohydrates

39 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

148g pork shoulder, trimmed and cubed 349 kcal
111g cooked hominy, drained 132 kcal
16g aji panca paste 29 kcal
52g red onion, thinly sliced 21 kcal
6g garlic, minced 9 kcal
10g vegetable oil 88 kcal
133g low sodium chicken broth 8 kcal
7g lime juice 2 kcal
0.74 tsp (1g) ground cumin 4 kcal
0.19 tsp (0g) black pepper 1 kcal
0.37 tsp (1g) salt 0 kcal

Cooking instructions

pork shoulderground cuminblack peppersalt
Season the pork shoulder with salt, cumin, and black pepper.
pork shouldervegetable oil
Heat the vegetable oil in a small pot over medium-high heat. Brown the pork on all sides, 4 to 5 minutes total.
aji panca pastered oniongarlic
Add the red onion and garlic; cook 2 minutes until fragrant. Stir in the aji panca paste.
low sodium chicken broth
Add the broth and bring to a simmer. Cover, reduce heat to low, and braise 25 to 30 minutes, stirring once or twice.
cooked hominy
Stir in the cooked hominy and simmer uncovered 3 to 4 minutes until heated through and slightly thickened.
lime juicesalt
Remove from heat, stir in lime juice, and adjust salt. Serve hot.