- 3/4 pound boned pork center loin, fat trimmed, cut into 3/4 inch chunks
- 2 cups of chopped yellow onion
- 4 garlic cloves, minced
- 5 cups chicken broth
- 1 1/2 tablespoons New Mexico chili powder (can substitute 1 1/2 teaspoons regular chili powder plus heaping teaspoon of cumin)
- 3 cans (14 1/2 ounces each) of hominy, rinsed and drained
- 1 can (7 ounces of diced green chilies
- Sliced green onions and lime wedges
- In a 5-6 quart saucepan, stir pork yellow onions, garlic, and 1/3 cup of broth. Cover tightly; bring to a boil over high heat, then simmer over medium heat for 10 minutes.
- Uncover and stir over medium-high heat until juices mostly stick to pan and turn deep brown, about 4 minutes. Add 2 tablespoons of the remaining broth; stir until the juices are browned, about 4 minutes longer. Add chili powder and stir for about 15 seconds.
- Stir in remaining broth, hominy, and green chiles. (Can put it into a crock pot at this point and let stew al day.) Bring to a boil, then reduce heat, and simmer covered, until flavors are blended, about 10 minutes. Season to taste with green onions and lime.
- Can be served as a soup or in tortillas with desired condiments.
Source: Carrie Sandholtz