- 1 pound lean boneless pork loin, diced in 1/2-inch pieces
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves,
- 1 tablespoon chile powder
- 1/2 teaspoon ground cumin
(15 1/2 ounce) cans or 2 (29 ounce) cans white hominy, drained and rinsed
(14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can chicken broth
- 1 (4
1/2 ounce) can chopped green chiles
- Salt, to taste
- Pepper, to taste
- Finely sliced scallions or green onions (for garnish)
- Season pork with pepper.
- Heat 1 tablespoon oil in a large saucepan (4-quart) over high heat. Add
pork to pot and cook, stirring until no longer pink (about 5 minutes). Transfer
meat to a clean plate.
- Reduce heat to medium, add remaining tablespoon oil, the onion and garlic
and cook, stirring until softened and golden (about 5 minutes).
- Stir in chile powder and cumin and cook for 1 minute. Add hominy, tomatoes,
chicken broth and green chiles and bring to a boil.
- Reduce heat and simmer for 10 minutes to develop flavors. Stir in reserved
pork, season with salt and pepper to taste and cook 1 minute longer.
- For a garnish,
serve with finely sliced scallions.
Makes 6 servings.
Approximate nutritional values per serving: 407 calories, 12 g fat, 51 mg
cholesterol, 861 mg sodium, 52 g carbohydrate, 10 g fiber, 22 g protein
Source: Canned Food Alliance