Total Time
30mins
Prep 5 mins
Cook 25 mins

this usually takes hours to prepare but this is the quick easy version. serve this with sour cream, salsa, rice, chopped onions, grated cheese- whatever you like this can also be made with ground chicken or turkey for lighter fare

Ingredients Nutrition

Directions

  1. heat oil in a deep large skillet.
  2. add pork, onions, garlic and cumin, stir, cook until browned.
  3. add flour, cook 2 minutes, stirring.
  4. add broth, and hominy, stirring until well blended, lower to simmer, cook 20 minutes uncovered, until thickened.
  5. stir in cilantro and jalapeno, simmer for a few more minutes.
  6. season to taste with salt& pepper.

Reviews

(3)
Most Helpful

This recipe is delicious! The few changes I made included: using one bag of Quorn tenders rather than pork, vegetable broth in place of chicken broth, and twice as much garlic. Next time I make it, I'll leave in some of the jalapeño seeds, add a spot of lime juice, and garnish with some pickled onions or radishes.

munkii September 09, 2010

very good and easy to make. i used shredded chicken instead of pork and added a dash or two of ancho chili powder for taste and a bit of color. my husband is from new mexico and he really enjoyed this.

grouchgirl February 17, 2005

Reminiscent of Santa Fe style cooking. I used a very lean, coarse grind of pork. I assumed when the recipe called for 2 cans of hominy that it meant 15 oz cans and that was what I used. The recipe calls for 1-1/3 Tbsp of cumin. This made me proceed with caution. I am glad that I did. In the end I used only 1-1/2 tsp. Living only an hour away for the "Chili Capital" of America, I choose to use 4 of my fresh roasted, frozen long green chili, chopped. While it was excellent for dinner it was even better after having a chance to sit overnight in the fridge. All the flavors blended together nicely. Chia, you are so right. The regular stuff is very time consuming. This is quick and delicious. Thanks!

PaulaG April 24, 2004

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