Ingredients
The following ingredients have 4 Servings
- 2 Tbsp. olive oil
- 1 lb. pork tenderloin (cut into 1/2 inch cubes)
- 1 cup yellow onion (chopped)
- 1 cup carrots (chopped)
- 3 cloves garlic (minced)
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 3 cups chicken stock
- 1 14.5 ounce can crushed tomatoes
- 1 15 ounce can white hominy (rinsed and drained)
- 1 jalapeno chili (diced (discard seeds if you want it mild, keep the seeds if you want it spicier))
- lime wedges and extra jalapeno slices for garnish
Instruction
- Heat oil in large dutch oven over medium high heat. Add pork and saute about 4 minutes, stirring until opaque on all sides. Remove pork from pot and place in a bowl.
- Add onions and carrots to the pot and cook for 5 minutes until softened.
- Add garlic, chili powder, cumin, oregano, salt and pepper stirring to coat vegetables evenly, about one minute.
- Add chicken stock, tomatoes, hominy, jalapeno and pork (with juices).
- Bring to a boil, then lower the heat to a simmer. Cover and simmer for 20 minutes. Test a piece of pork to mark sure it is cooked through.
- Season with extra salt and pepper if needed.
- Garnish with jalapeno slices and serve with lime wedges.
