4.0 – 1 reviews • Main Dish
| Level: |
Easy |
| Total: |
3 hr 30 min |
| Active: |
45 min |
| Yield: |
6 to 8 servings |
Ingredients
- 4 pounds pork loin, cubed
- Vegetable oil, for cooking
- 1 1/2 quarts hominy, rinsed (see Cook’s Note)
- 1 quart dried New Mexico chile pods, stemmed (see Cook’s Note)
- 2 yellow onions, diced
- 2 ounces chicken bouillon
- 1 ounce granulated garlic
- 1 ounce cayenne pepper
- 1/2 ounce ground black pepper
- 1 bunch fresh cilantro, rough chopped
- 1 bundle green onions, rough chopped
- Lemon wedges, for serving
Instructions
- Sear the cubed pork in just enough oil to coat the bottom of a skillet over medium-high to high heat until fully cooked.
- Cook the hominy in 3 quarts boiling water until soft, about 2 hours. Strain. Meanwhile, boil the chiles in 2 quarts water in a large pot until soft, about 1 hour. Remove the chiles from the liquid and blend them, then return to the water (see Cook’s Note). Let cook down for 30 minutes. Strain the liquid into a pot.
- Sauté the onions in vegetable oil in a skillet on medium heat until translucent. Mix in the bouillon, granulated garlic, cayenne and black pepper to make a slurry. Add the cooked hominy and stir to coat. Add the pork and hominy mixture to the pot with the strained chile liquid. Bring to a boil, then lower to simmer. Add the cilantro and green onions, then mix and let cool down for 30 minutes. Serve with lemon wedges.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
682 |
| Total Fat |
38 g |
| Saturated Fat |
11 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
7 g |
| Sugar |
8 g |
| Protein |
51 g |
| Cholesterol |
144 mg |
| Sodium |
2159 mg |
