1 pound lean, boneless pork loin, diced in 1/2 inch pieces
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large onion, chopped
4 garlic cloves, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
3 cans (15 1/2 ounces each) white hominy (mote blanco), drained
1 can (14 1/2 ounces) diced tomatoes, no-salt added, drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 can (4 1/2 ounces) chopped, mild green chiles
Finely sliced green onions, for garnish

Season pork with pepper. Heat 1 tablespoon vegetable oil in a large saucepan over high heat. Add pork and cook and stir until pork is no longer pink. Transfer pork to a clean plate. Reduce heat to medium. Add remaining tablespoon vegetable oil, onion and garlic. Cook and stir about 5 minutes, or until softened and golden. Stir in chili powder and cumin. Add hominy, tomatoes, chicken broth and chiles, and bring to a boil. Add pork, reduce heat, and simmer for about 10 minutes until pork is cooked to desired doneness. To garnish, serve with green onions.

Servings: 8

Submitted by: Canned Food Fan / Mealtime.org