Ingredients
Instructions
- Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
- Remove the pork with a slotted spoon and keep warm.
- Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
- Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
- Reduce heat to low, cover, and cook for about 90 minutes.
- Add hominy and cook for 15 more minutes.
- Check seasonings and add more chile powder or salt according to taste.
- Ladle into soup bowls.
- Serve with hot corn tortillas and garishes.
- GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.