Pork and Green Chile Stew

Serves: 8-10

Ingredients

• 5 lb. +/- pork butt, cubed into ¼ to ½ inch pieces
• 2 48 oz. boxes of chicken stock or broth
• 2 tbsp. garlic, minced
• 2 large white onions, cut into ½ inch pieces
• 4 (4 oz.) cans diced green chiles
• 2 (28 oz.) cans stewed tomatoes, diced
• 2 (29 oz.) cans of hominy
• sour cream, for garnish
• flour tortillas, to accompany

Instructions

1. De-bone pork and cut it into ¼ to ½ inch cubes. Remove as much fat as possible.
2. Sear cubed pork to caramelize and place in a large stock or soup pot.
3. Add chicken stock/broth and garlic; bring to a slow boil over medium to high heat.
4. Add onion, green chile, and stewed tomatoes. Stir to combine all ingredients and bring to a low simmer for 60-90 minutes. Simmer with lid to pot slightly open.
5. Once pork is cooked through and tender, add hominy and simmer, without lid, until hominy is heated through.
6. Serve with a dollop of sour cream and accompany with flour tortillas.