• 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


  1. 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.
  2. 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.
  3. 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.
  4. Can be served as a soup or in tortillas with desired condiments.

Source:  Carrie Sandholtz

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s