2 T. bacon drippings or vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lbs. lean pork, cubed
1 1/2 tsp. dried oregano
2 tsp. ground cumin
2 bay leaves
1/2 c. white wine
1/2 c. water
1 to 3 (14 oz.) cans white hominy, undrained
1 c. green chiles, chopped
Heat the bacon drippings or oil in a heavy frying pan. Sauté the onion, garlic and cubed pork, stirring
occasionally, until the pork is browned. Add the oregano, cumin and bay leaves. Pour the wine and the water into
the pan. Cover and cook for 30 minutes. Put the hominy (with the liquid) in a large pot. Add the green chiles
and the pork mixture (with the liquid). Cook over low heat for at least 1 hour. Remove the bay leaves and serve
in bowl with a red chile sauce or salsa on the side. (The amount of hominy you use is up to you, depending on how many
people are to be served and how much you like hominy.)
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