* 3 boneless pork chops, cut into 3/4-in. cubes * 1 Tbsp. vegetable oil * 1 large onion, chopped * 4 cloves garlic, crushed * 2 15-oz. cans hominy, drained * 1 15-oz. can tomato sauce * 1 14 1/2-oz. can beef broth * 2 Tbsp. chili powder * 1 tsp. dried oregano, crushed * 1/4 c. water * 2 Tbsp. flour * fresh cilantro, chopped
What to do:
1. Heat oil in a deep saucepan or Dutch oven over medium-high heat. Cook and stir onion and garlic until tender but not brown. 2. Add pork, cook and stir for 2-3 minutes or until lightly browned. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. 3. Whisk together flour and water, stir into simmering stew and cook, stirring constantly, until mixture thickens. Garnish with cilantro.
* This rustic stew is similar to the classic Mexican Posole, popular in the American Southwest. The corn flavor introduced by the hominy can be heightened by substituting dried masa (corn flour) for the flour. Serve with warm tortillas and lime wedges.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com