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.

Pueblo Pork and Hominy Stew

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, crushed
2 (15-ounce) cans hominy, drained
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can beef broth
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
1/4 cup water
2 tablespoons all-purpose flour
Chopped fresh cilantro

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. Add pork, cook and stir for 2 to 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 minutes or until pork is tender, stirring occasionally.
2. Whisk together flour and water, stir into simmering stew and cook, stirring constantly, until mixture thickens. Garnish with cilantro.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.