Ingredients
- 1 1/2 lb. pork stew meat, cut in 3/4 inch cubes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp. vegetable oil
- 3 cups beef broth
- 2 cans hominy, rinsed and drained
- 2 cans chopped green chilies
- 1-2 jalapeno peppers, seeded and chopped (opt.)
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1/2 cup minced fresh cilantro
- Tortilla strips, (opt.)
Directions
In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is not longer pink; drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips, if desired.
By Robin from Washington, IA
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