For some unfathomable reason, our landlord built a 3 level villa with heated marble floors, indoor pool, top of the line electronic blinds and awnings, however, central air and heating must have just slipped his mind! Hello!? Ceiling fans? I guess not. It was 101 F yesterday and the forecast is for low 90s for the next 2 days. We have one oscillating floor fan for the computer room and one, not very efficient, space air conditioner for the bedroom. The kind with the hose that you stick outside through the window. Sleepless, on sweat dampened sheets last night, I developed an irrational, considering the weather, craving for Mexican posole and/or menudo. In the wee hours of the night, I formulated my attack plan. “Peu importe” if I didn’t have everything I needed, I would be able to approximate the taste with my spices. The important thing was to get into and out of the kitchen before heatstroke set in. 
I started prepping at 6 a.m. I stepped outside to pick some peppers and, hey wait a minute, it’s hot already! This is not Mali, I’m in Germany now! “Plus ça change, plus c’est la même chose.” Alphonse Karr. Thanks Al 🙁 
Anyway. By the time I got the pot of stew to the photography table, it wasn’t the only thing dripping. 
Sure, I tasted it and it was very Mexican and posole-like. But I didn’t eat a bowl. It’s too darn hot! Maybe tonight. At midnight or something. 
Mexican Spicy Pork Belly with Hominy
2 lb pork belly with skin, cut into chunks
2 tbsp olive oil
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 red chillies, seeded and chopped
1 tbsp smoked paprika
1 tbsp oregano
1 tbsp cumin
1 tsp chipolte chile pepper powder
3 tbsp Mexican chili powder
2 tsp salt
1 tsp black pepper
1 cup red wine
3 cups chicken broth
1 can diced tomatoes
1 tbsp chilli paste
3 cans hominy, drained
Grated cheese
Chopped red bell pepper
Chopped scallions
Chopped fresh oregano
Chopped cilantro
Brown the pork in a dutch oven with a lid. Add the onion, garlic and chillies, then saute until the onion is soft. Stir in all the spices and herbs and saute for 2-3 minutes. Pour in the red wine and cook for about 3 minutes. Add the chicken broth, tomatoes and chilli paste, bring to a boil and reduce to simmer for 2 hours. Skim off the maximum amount of the layer of fat that has accumulated on top. Add the hominy and continue to simmer for another 30 minutes. Top with the cheese, pepper, scallions, fresh oregano, cilantro and serve.
Beverage suggestion: Beer
That looks so gooooood!
It was not quite the weather for it but it has the flavor I was craving.
This stew really got me! I’m crazy about posole and your creation here is fabulous! I wonder how they do it in Mexico? It is piping hot there and yet they eat this type of soup and spicy beans…etc. I studied your recipe and it appears to simple. I’ll let you know how it turns out because I have to make this. Thank you! (We are still 65F here in the Pacific Northwest of the States)
Great! You are right about the Mexicans, they do eat a lot of spicy, hot stews and soups. In fact, many other people in hot countries eat spicy food. I just like mine with the air conditioning on 🙂
Can’t wait to see how your posole turns out. I think you’re going to like it!
Ha ha – it sounds great, I think I’d have to eat it regardless of the heat 😉
Thank you Mad. Really, it was way to hot! But tonight we’ll enjoy it.
Rosemary you make the best pork belly. I adore all your pork belly recipes and this one looks just as delicious. If you ever make it to the Pacific Northwest I want you to come to my house and cook pork belly 🙂
Thank you Karista. I’d be happy to cook at your house 🙂
I’m glad I’m not the only one kept up at night thinking up new recipes or things I want to try the next day!
I do it all the time crust 🙂
This is how I like to eat. This dish looks fabulous. I’ve been craving this flavor too for a while, but I’ve been having trouble finding hominy anywhere! I’m going to have to do a google search and order some because after seeing this I must have it!
Oh my! That stew looks sensational! I love pork belly and anything spicy. Delicious Rosemary.
Thank you Anne.
Wonderful, Rosemary. What a great dish to get back to after my trip to Spain. Gorgeous!
Welcome back. Looking forward to seeing some Spanish accents on your blog. Hope you bought plates 🙂
I didn’t… but we do have a really Nice Spanish bowl I’ve not yet shown… and I have a couple of recipe that would be perfect…
Some people swear a cup of hot tea helps them beat the heat. I think they are crazy. I’m with you on not eating the stew just yet. Looks wonderful though. 🙂
My husband drinks tea in the heat. No way!
So does mine! That’s one english quirk I didn’t stick with. 🙂
I remember you commenting about all the hominy you had…great use of it. I can’t believe how hot it is there. Hopefully it cools off soon.
Me too Karen. I’m going down to France for a couple of weeks this weekend. Hopefully it will be cooler there. I know our house will.
Enjoy yourself.
I applaud you for cooking pork belly in a cast-iron casserole in such heat! I would be wasted on the couch sipping gaspacho through a straw!
It is absolutely incredible that it is so hot in Germany right now. So early in the summer too. I hope that this heat wave breaks soon!
It’s ridiculous Daisy. I thought Stuttgart would be moderately hot in the summer. Might have to spend most of the season in France in the nice house 🙂
Spend the season in France? Oh the horror 🙂
They say eating spicy food will make you sweat and cool off, but Lord, I couldn’t survive without air conditioning! I’d demand a refund from your landlord. The dish looks great!
We’d have to pry that refund from his cold, dead hands 😀
After a search of NYC for hominy, I finally found some. I made this dish tonight, unfortunately using chicken instead of pork belly (watching cholesterol), but WOW. WOW. YES. Thank you.for the inspiration.
That’s great Amanda!
I see some of my favourites in there, pork belly, chilli and corn. Will definitely like this without a doubt
It’s the combination of the spices, herbs, chillies and corn that says Mexican to me 🙂
Love the shot with the cooking pot. I’d forgotten that Germany can be hot – I wish it could be here.
Thank you Roger. I wish it could be there also.
That looks delicious. Personally, would accompany it with an ice cold beer too! I find it strange we crave spicy food in the heat, but yet we do.
Thank you Phil. I just thought I was having a senior moment 🙂
Are you sure the house builders weren’t Spanish?! Beautiful stew…I know what you mean. Sometimes it gets so hot here and I crave a casserole then wonder what the heck I was thinking of as I melt into a puddle in the kitchen 🙂
I guess we’re supposed to be thinking seasonally but sometimes your cravings just don’t match the season.
Fantastic!
And are you in Burgundy..or Germany…I’m confused!
I’m in Germany now, on my way to Burgundy this weekend, then U.S. for two weeks then back to Burgundy and Germany again in September. My husband is working in Stuttgart, our homes are in Pennsylvania and Burgundy.
Wow! Sounds v exciting! We are going to stay with friends in Burgundy in the summer, nr Vezelay. I adore the place!
That’s not far from our town.
Oh, your posole sounds really delicious with a good German Beer! Opposite to you we have cold gloomy days here in Southern Califonia and this spicy stew will just right for dinner.
Cheers,
J+C
Thank you Judit and Corina.
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Make my stomach grumbled from the very beginning reading this post….
unfortunately it’s too damn pricey for me,
i think 30 minutes on treadmill won’t paid it off
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