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+ servings
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Author: Mary Ann Dwyer
  • 2 Tbsp. olive oil
  • 1 lb. pork tenderloin cut into 1/2 inch cubes
  • 1 cup yellow onion chopped
  • 1 cup carrots chopped
  • 3 cloves garlic minced
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 3 cups chicken stock
  • 1 14.5 ounce can crushed tomatoes
  • 1 15 ounce can white hominy rinsed and drained
  • 1 jalapeno chili diced (discard seeds if you want it mild, keep the seeds if you want it spicier)
  • lime wedges and extra jalapeno slices for garnish
  1. Heat oil in large dutch oven over medium high heat. Add pork and saute about 4 minutes, stirring until opaque on all sides. Remove pork from pot and place in a bowl.
  2. Add onions and carrots to the pot and cook for 5 minutes until softened.
  3. Add garlic, chili powder, cumin, oregano, salt and pepper stirring to coat vegetables evenly, about one minute.
  4. Add chicken stock, tomatoes, hominy, jalapeno and pork (with juices).
  5. Bring to a boil, then lower the heat to a simmer. Cover and simmer for 20 minutes. Test a piece of pork to mark sure it is cooked through.

  6. Season with extra salt and pepper if needed.
  7. Garnish with jalapeno slices and serve with lime wedges.