There are many variations of this traditional Mexican stew based on pork or chicken and hominy. Ours is a quick version perfect for a weeknight dinner and delicious enough to serve as part of a celebration with a spread of flavorful garnishes as they do in Mexico.
2 tablespoons vegetable oil
1 large onion, diced
1 large pork tenderloin (about 1 1/4 pounds) cut in 1-inch pieces
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Pinch red pepper flakes (or to taste)
3 ounces Fond de Poulet Gold® dissolved in 8 cups water, divided
3 cans (15 ounces each) white hominy, drained and rinsed
3 tablespoons chopped fresh cilantro
Salt and ground black pepper
For garnish: lime wedges, hot sauce, thinly sliced radishes, chopped green onion or onion, diced avocado, shredded lettuce or Napa cabbage
Warm the oil in a soup pot over medium heat. Add the onion and sauté until it is translucent, about 5 minutes. Turn the heat up to medium-high and add the pork. Sauté until the pork is browned on all sides, about 5 minutes. Reduce the heat back to medium, add the garlic, cumin, oregano, and red pepper flakes, and sauté for another minute.
Stir in 6 cups of the diluted Fond de Poulet Gold® and the hominy. Bring the soup to a simmer and cook for about 15 minutes, until the pork is cooked through. Add more stock as needed to reach a consistency you like and simmer another minute or two.
Stir in the cilantro and season to taste with salt and pepper. Serve with an assortment of garnishes.