Chilean Hominy Wheat Stew with Smoked Pork Ribs, Squash, and Warm Green Apple Pebre

Name: Chilean Hominy Wheat Stew with Smoked Pork Ribs, Squash, and Warm Green Apple Pebre
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Cuisine: Chilena
Ingredients: 2 lb smoked pork ribs; 1 1/3 cups hominy wheat; 1.1 lb kabocha squash; 1 1/4 cups corn kernels; 1 1/4 cups white onion; 3/4 cup carrot; 4 cloves garlic; 1 cup red bell pepper; 6 cups vegetable broth or water; 1/2 cup white wine; 2 tbsp vegetable oil; 2 tsp sweet paprika; 1 tsp merken; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 medium green apple; 1/2 cup fresh cilantro; 2 tbsp green chili; 2 tbsp lemon juice; 1 tbsp apple cider vinegar

An original Chilean-inspired stew combining tender hominy wheat, shredded smoked pork ribs, squash, and corn in a thick, savory broth, finished with a warm green apple, cilantro, and green chili pebre for freshness and contrast.

25 minPrep

75 minCook

100 minTotal

6Servings

High Protein

Ingredients

Adjust servings

900 g smoked pork ribs (en trozos large)
250 g hominy wheat (lavado)
500 g kabocha squash (pelado and diced)
200 g corn kernels (fresh or congelado)
180 g white onion (chopped diced small)
120 g carrot (chopped diced small)
12 g garlic (chopped fino)
120 g red bell pepper (chopped diced small)
1400 ml vegetable broth or water (hot)
120 ml white wine (for desglasar)
30 ml vegetable oil
4 g sweet paprika
2 g merken
1 g dried oregano
1 g ground cumin
8 g salt (or a taste)
1 g black pepper
160 g green apple (diced small)
20 g fresh cilantro (chopped)
20 g green chili (chopped fino, without semillas if preferred menos picante)
30 ml lemon juice
15 ml apple cider vinegar

Nutrition facts

per serving

498 kcal

Calories

27 g

Protein

36 g

Carbs

25 g

Fat

6 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Rinse the hominy wheat under cold water until the water runs clearer. Let it drain while you prepare the remaining ingredients.
2
2. Heat a large pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the smoked pork ribs for 5 to 7 minutes, turning to sear the sides. Remove and set aside.
3
3. In the same pot, add the remaining tablespoon of vegetable oil, the onion, carrot, and red bell pepper. Cook for 6 minutes until softened. Stir in the garlic, sweet paprika, merken, dried oregano, ground cumin, salt, and black pepper, and cook 1 minute more.
4
4. Pour in the white wine and scrape the bottom of the pot to release the browned bits. Cook for 2 minutes to let the alcohol evaporate.
5
5. Return the smoked pork ribs to the pot. Add the hominy wheat and the hot vegetable broth or water. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 35 minutes, stirring occasionally.
6
6. Add the squash and continue cooking for 20 more minutes, until the wheat is tender and the squash is nearly falling apart, naturally thickening the stew.
7
7. Stir in the corn kernels and cook for 8 to 10 additional minutes, until the corn is tender and the meat pulls easily from the bone.
8
8. Carefully remove the rib pieces. Shred the meat, discard the bones and excess fat, and return the meat to the pot. Stir well and adjust salt if needed.
9
9. For the warm pebre, heat a small skillet over medium heat and add the green apple with 2 tablespoons of the hot stew broth. Cook for 1 minute just to warm it through. Transfer to a bowl and mix with the fresh cilantro, green chili, lemon juice, and apple cider vinegar.
10
10. Serve the stew piping hot in deep bowls and top each portion with a spoonful of the warm green apple pebre.
11
11. If you want to keep the stew warm before serving, place it in a low oven at 250 °F / 120 °C for up to 15 minutes, tightly covered.

Chef tips

For a thicker texture, mash a few squash cubes against the side of the pot before serving. Add the warm pebre at the end to preserve its freshness and contrast.

Substitutions

You can replace the smoked ribs with pork shank or shredded chicken, though the final flavor will change. If you cannot find hominy wheat, use pre-cooked wheat berries and reduce cooking time by 20 minutes. Kabocha squash can be replaced with butternut squash.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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