Ingredients

1 pound lean boneless pork loin, diced in 1/2-inch pieces
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
4 cans (15 1/2 ounces each) or 2 cans (29 ounces each) white hominy, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes
1 can (14 1/2 ounces) chicken broth
1 can (4 1/2 ounces) chopped green chiles
Finely sliced scallions or green onions for garnish

Directions

Season pork with pepper.

Heat 1 tablespoon oil in a large saucepan over high heat. Add pork to pot and cook, stirring until no longer pink (about 5 minutes). Transfer meat to a clean plate. Reduce heat to medium, add remaining tablespoon oil, the onion and garlic and cook, stirring until softened and golden, about 5 minutes.

Stir in chili powder and cumin and cook for 1 minute. Add hominy, tomato, chicken broth and green chiles and bring to a boil. Reduce heat and simmer 10 minutes to develop flavors. Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer. Garnish with finely sliced scallions.