Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 cup chopped yellow onion

  3. 1 cup chopped red bell pepper

  4. 2 cloves garlic, minced

  5. 2 pork steaks (about 1 1/2 pounds), cut into cubes

  6. 1 (15-ounce) can hominy, rinsed and drained

  7. 1 (8-ounce) can tomato sauce

  8. 1 cup rich chicken stock or canned low-sodium chicken broth

  9. 1 tablespoon chili powder

  10. 1/2 teaspoon dried oregano

  11. 1/2 teaspoon ground cumin

  12. 1/4 teaspoon salt Freshly ground pepper, to taste

  13. 1/2 cup chopped fresh cilantro or parsley Lime wedges for garnish Flour tortillas, warmed Toppings: Shredded iceberg lettuce Sliced radishes Grated cheddar cheese Chopped green onions Diced avocados

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°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. Garnish with lime and serve with tortillas. Pass around toppings in small bowls.


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