This cozy little bake came out of my late aunt’s handwritten recipe box, tucked between church potluck casseroles and holiday cookies. It’s the kind of four-ingredient, no-fuss dish our Midwest families lean on when life is busy but we still want something comforting on the table. Chunks of tender pork and plump white hominy simmer together in a simple, savory broth right in the oven, filling the house with that old-fashioned, Sunday-supper smell. I finally made it on a chilly weeknight, and my husband liked it so much he asked for it again three days later. It’s budget-friendly, pantry-friendly, and feels like a hug in a speckled casserole dish.
Serve this pork and hominy bake straight from the oven with warm dinner rolls or cornbread to soak up the golden broth. A simple green side salad or steamed green beans balances the richness nicely. If your crew likes things a little heartier, spoon it over rice or mashed potatoes. On busy nights, I often just add some sliced fresh fruit on the side and call it good—this dish is filling enough to be the star of the plate.
Oven-Baked Pork and Hominy BakeServings: 4
Ingredients
2 pounds boneless pork shoulder or pork loin, cut into 1-inch chunks
2 (15-ounce) cans white hominy, drained and rinsed
2 cups low-sodium chicken broth
1 (10.5-ounce) can cream of mushroom soup
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch or similar-sized baking dish; a speckled enamel dish works perfectly if you have one.
In a large bowl, whisk together the chicken broth and cream of mushroom soup until smooth and well combined. This will be your simple savory sauce.
Add the pork chunks and the drained, rinsed hominy to the bowl. Stir everything together until the pork and hominy are evenly coated in the sauce.
Pour the mixture into the prepared baking dish, spreading the pork and hominy out in an even layer so they cook evenly and stay mostly submerged in the broth.
Cover the baking dish tightly with foil to help the pork stay moist and tender while it bakes.
Bake in the preheated oven for 1 hour. Carefully remove the foil, give everything a gentle stir, and check that the pork is mostly tender.
Return the dish to the oven, uncovered, and bake for another 20–30 minutes, or until the pork is very tender, the hominy is plump, and the liquid has thickened slightly into a golden, brothy sauce.
Taste the broth and add a pinch of salt and black pepper at the table if desired. Let the bake rest for about 5–10 minutes before serving so it can settle and cool just a bit, then spoon into bowls and serve warm.
Variations & Tips
If your family likes a little extra flavor, you can stir in a teaspoon of garlic powder or onion powder to the broth and soup mixture without really changing the simplicity of the recipe. For kids or picky eaters, serve the pork and hominy over mashed potatoes or buttered egg noodles so it feels more like a familiar gravy dish. To make it slightly lighter, use pork loin instead of shoulder and a low-fat cream soup. If you enjoy a bit of color, sprinkle chopped fresh parsley or sliced green onions on top right before serving. For a creamier version, stir in 1/4–1/2 cup of sour cream after baking, then let it sit for a few minutes before serving. Leftovers reheat well in a covered dish in the oven or gently on the stovetop with a splash of extra broth to loosen the sauce.
