This zesty dish can be prepared with a few items from your basic pantry: chiles, hominy, salsa and chicken broth. Just add pork and serve with Mexican cornbread and crisp tortilla chips for a complete meal.
1 boneless pork loin (1 1/2 pounds), cut into 1-inch cubes
2 cans (4 oz each) green chilies, drained and cut into strips
1 jar (16 oz) salsa picante
1 can (15 1/2 oz) HCF white hominy, drained
1 medium onion, chopped
1 can (15 oz) chicken broth
1 Tbsp. chili powder
Combine all ingredients in a large 3 1/2 to 4-quart cooking pot.
Bring hominy mixture to a boil.
Cover and reduce heat to medium-low heat.
Season to taste with salt and black pepper.
Continue to cook 1 hour and 30 minutes or until pork is tender
No Nutritional Information Available