2 1/2 lb boneless pork loin, cubed
40 oz canned hominy
1/2 gallon chicken stock
8 large, dried New Mexican red chiles
5 cloves garlic, minced
1 medium onion, sliced
2 tablespoons oil
1 tablespoon ground cumin
1 tablespoon oregano
juice of 1/2 lime
Seed chiles, reserving seeds. In a dry, hot frying pan heat the chiles until warmed through and fragrant. Do not burn or brown them. Place chiles and seeds in a medium pot with 1 quart broth, garlic, lime juice, cumin and oregano. Bring to a boil and continue to boil 20 minutes. Meanwhile, in a plastic bag, toss the cubed pork with the flour to coat. In a pot large enough to hold all of the stew, brown the meat on all sides. Add onions and cook about 5 minutes or until soft. Pour in the remaining broth and add the hominy. Strain the chile broth mixture into the soup pot, mashing down with a wooden spoon to press the pulp and juice out. Discard the seeds and solids remaining. Cook 1 1/2- 2 hours or until the pork is tender. Salt to taste.
The whole house smells like spicy stew when you make this dish. It takes a while, but it is actually very easy to make. It keeps well in the fridge and I think it even tastes better the second day. We garnished it with a bit of shredded red cabbage for crunch.