Pork and Hominy


Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

As someone said of Mexican cooking, so also Mexamerican cooking is Aztec cooking plus pigs. The Spaniards brought pigs to the American Southwest after Hernando de Soto landed the first pigs in eastern Florida in 1542. The hog and hominy belt stretches like the chili belt across the southern United States from coast to coast, but different places give different names and different spices to these hog and hominy stews. In the Southwest, posole refers to not only Spanish hominy but also