Recipe
Ingredients
- 1 pound boneless pork such as shoulder (cut into 1 inch cubes)
- ½ cup onion (chopped)
- 1-2 clove garlic (finely minced)
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cloves
- ¼ - ½ teaspoon cayenne (ground red pepper)
- 2 cups chicken broth
- 14 ounce can hominy (including liquid)
- 4 ounces canned diced green chilies
- 1-2 jalapenos (diced)
Instructions
- Heat a heavy stew pot or large cast iron skillet or Dutch oven. Add pork cubes and brown, stirring constantly.
- Add onion, garlic and spices. Cook until they are translucent, again stirring constantly.
- Add the broth. Bring to a boil, reduce heat and simmer on medium for about 10 minutes.
- Add the hominy, including the liquid, chilies and jalapeno (if using). Stir together.
- Bring back to boiling, reduce heat and simmer on low for about 30 minutes, stirring occasionally. Add additional liquid if necessary. The meat should begin break apart and the sauce should be fairly thick.
Notes
Serve with any of the following:
- fresh chopped oregano, onion and cilantro
- fresh salsa
- lime wedges
- corn tortillas
- shredded lettuce or cabbage
- thinly sliced radishes
- avocado wedges
- chopped fresh tomato