Source: Canned Food Alliance
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, finely chopped
1 tablespoon chile powder
1/2 teaspoon ground cumin
4 (15 1/2 ounce) cans or 2 (29 ounce) cans
white hominy, drained and rinsed
1 (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