This dish originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that’s served in a bowl with cool salad toppings and a squeeze of lime juice. Accompany with warm flour or corn tortillas.
1 tablespoon vegetable oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cut into cubes
1 (15 ounce) can hominy, rinsed and drained
1 (8 ounce) can tomato sauce
1 cup rich chicken stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
Flour or corn tortillas, warmed
Shredded fresh cabbage
Crumbled white cheese (queso fresco)
Chopped green onions
Preheat oven to 350 degrees F (180 degrees C).
In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes.
Stir in hominy, tomato sauce, stock, seasonings and cilantro.
Bake uncovered, until meat is tender and flavors are blended, about 40 minutes.
Garnish with lime and serve with tortillas. Pass around toppings in small bowls.
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