Ingredients

• 1 tablespoon canola oil
• 3/4 pound boneless pork loin chops, trimmed of fat and diced
• 1 large onion, diced
• 2 tablespoon water, divided
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 14-ounce c reduced-sodium chicken broth
• 1/4 cup cornmeal
• 2 15-ounce c hominy, rinsed (see Ingredient note)
• 2 4-ounce ca diced green chiles
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1-2 tablespoon lime juice

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Cooking Directions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.

Step 2

Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.

Step 3

Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.