Recipe created by Stephen C., The Obsessive Chef
2 tbsp olive oil
1 ½ lbs cubed pork (from chops or shoulder)
½ medium onion, diced
1 Anaheim pepper, seeded and diced
salt and pepper to taste
2 cloves garlic, minced
1 dried pasilla pepper, seeded and pulverized in a spice grinder
2 dried red Mexican peppers, seeded and pulverized
1 & 1/2 15 oz. can hominy, white or yellow, drained and rinsed
20 oz. or more chicken stock
1 tsp dried thyme
1 tsp dried Mexican oregano
Heat the olive oil in a good-sized pot. Add the pork and stir to prevent sticking. Cook the pork, stirring often, until most of the pink has disappeared.
Add the onion and Anaheim pepper. Add salt and pepper and saute 4 minutes, stirring often. Add garlic and dried peppers and stir. Saute 2 minutes.
Add hominy, thyme and oregano. Add enough chicken stock to get the consistency you want. Bring to a boil, lower heat to a slow simmer, cover the pot and simmer slowly for 1 hour.
Check the pork for tenderness and let it go longer if you think it’s necessary. Taste for seasonings and adjust as necessary.
If you can make this a day ahead, that’s a good thing.