text: 2 tablespoons vegetable oil 1 large onion sliced thin 2 garlic cloves minced 1 and a half cups roasted green chiles seeded and chopped 1 pound boneless pork shoulder 2 cups canned hominy, drained 1 cup chopped cilantro Half a cup lime juice 6 cups vegetable soup stock Sliced limes 1. Place the oil in a large pot over medium heat. Add the onions and garlic and cook until the onions are soft. 2. Add the chiles and the pork and cook, stirring occasionally until the meat is brown. Add the hominy, water, and vegetable soup stock until meat is covered and simmer for two hours, or until meat is tender. Add salt and peeper to taste. 3. Serve in warm bowls, top with cilantro and lime wedge |
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