• 2 pounds lean, boneless pork loin, cut into ½-inch pieces
  • 1½ cups chopped onion
  • 2 cloves garlic, minced
  • ½ cup or more chopped green chile (to taste)
  • 2-3 teaspoons chili powder (or ground red chile)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 6 cups canned no-salt-added chicken broth
  • 4 (15½-ounce) cans white hominy, drained and rinsed
  • thinly sliced radishes
  • thinly sliced green onions
  • chopped fresh cilantro
  • oregano
  1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
  2. Add pork, and cook 4 minutes, browning well on all sides.
  3. Remove pork, and drain well; set pork aside.
  4. Recoat pan with cooking spray, and place over medium heat.
  5. Add onion and garlic; sautè 5 minutes.
  6. Add green chiles and chili powder; cook 2 minutes.
  7. Return pork to pan.
  8. Add salt, pepper, and broth; bring to a boil.
  9. Cover, reduce heat, and simmer 30 minutes.
  10. Add hominy; cover and cook 30 minutes. If more broth is needed just add water.
  11. Ladle into bowls; top with radishes, green onions, and cilantro or oregano.
Recipe by Lady Aggie Tailgaters at http://ladyaggietailgaters.com/?page_id=50