This dish originated in Jalisco, Mexico, and is traditionally served at Christmas
time. It is a thick, hearty soup that's served in a bowl with cool salad toppings
and a squeeze of lime juice. Accompany with warm flour or corn tortillas.
1 tablespoon vegetable oil
1 cup chopped yellow
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into
1 (15 ounce) can hominy, rinsed and drained
1 (8 ounce) can tomato
1 cup rich chicken stock or canned low-sodium chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro
Lime wedges for garnish
Flour or corn tortillas, warmed
Shredded fresh cabbage
white cheese (queso fresco)
Chopped green onions
Heat oven to 350 degrees F (180 degrees C).
In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper,
garlic and pork and sauté until vegetables are tender and pork is browned, 6
to 7 minutes.
Stir in hominy, tomato sauce, stock, seasonings and cilantro.
Bake uncovered, until meat is tender and flavors are blended, about 40 minutes.