Easy Pork Posole

I've made a number of posoles over the years; this is a new favorite. I really like the addition of cornmeal as a thickener, which also gives the finished product an extra helping of "corniness." On the table can include extra lime wedges and chopped cilantro, thinly-sliced radishes, and shredded cabbage. From allrecipes.com

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  lb  pork loin, chopped
•  salt & fresh ground pepper
• 1  tablespoon canola oil
• 1  onion, diced
• 2  tablespoons water
• 4  garlic cloves, minced
• 2  serrano peppers, minced
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 2  cups water
• 2  cups chicken broth
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄4 cup cornmeal
• 2 (15 ounce) cans hominy, drained
• 1⁄4 cup cilantro, chopped
• 1  lime, juiced

Directions

1. Season pork with salt and pepper.
2. Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
3. Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
4. Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.