Similar to the Latin posole, this stew would be terrific with yellow rice (there are several supermarket choices) and an avocado, grapefruit and red onion salad. Cinnamon-spiced brownies make a good dessert.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
3 tablespoons olive oil
8 ounces lean ground pork
2 cups chopped onions
2 teaspoons ground cumin
2 tablespoons all purpose flour
2 14 1/2-ounce cans low-salt chicken broth
1 15-ounce can golden hominy, rinsed, drained
2 4-ounce cans diced green chilies
8 tablespoons chopped fresh cilantro
Preparation
Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.
