Serves 8.
2-3 Tbsp olive oil
1-1/2 lb pork loin, cut into large cubes
1/3 cup all-purpose flour
4 cloves garlic, minced
1 onion, chopped coarsely
Water or chicken stock (8 cups or more, depending on the size of your stock pot)
3 bay leaves
1 Tbsp oregano
3 tsp dried red pepper flakes (for fiery hot), or less, to taste
Salt and pepper to taste
2 29-oz cans hominy, rinsed and drained
In a large stockpot, heat the oil. Lightly dredge the pork in flour. Add the garlic and onion to the pot, and saute 1-2 minutes until brown. Add the pork, and continue stirring until brown, 4-5 minutes. Add twice the amount of water or stock as you have meat in the pot. Simmer, uncovered, for 45 minutes. Add bay leaves, oregano, red pepper flakes, and salt and pepper to taste. Stir in the hominy, and continue to cook 45 minutes to 1 hour; the hominy should be “al dente.”
2-3 Tbsp olive oil
1-1/2 lb pork loin, cut into large cubes
1/3 cup all-purpose flour
4 cloves garlic, minced
1 onion, chopped coarsely
Water or chicken stock (8 cups or more, depending on the size of your stock pot)
3 bay leaves
1 Tbsp oregano
3 tsp dried red pepper flakes (for fiery hot), or less, to taste
Salt and pepper to taste
2 29-oz cans hominy, rinsed and drained
In a large stockpot, heat the oil. Lightly dredge the pork in flour. Add the garlic and onion to the pot, and saute 1-2 minutes until brown. Add the pork, and continue stirring until brown, 4-5 minutes. Add twice the amount of water or stock as you have meat in the pot. Simmer, uncovered, for 45 minutes. Add bay leaves, oregano, red pepper flakes, and salt and pepper to taste. Stir in the hominy, and continue to cook 45 minutes to 1 hour; the hominy should be “al dente.”