Ingredients
Scale
- 2 lb boneless pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil, plus a little more only if needed for browning
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 1½ cups roasted Hatch green chiles, peeled, seeded, and chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon smoked paprika
- 8 cups chicken broth, preferably low-sodium
- Two 15-ounce cans white hominy, drained and rinsed
- ½ medium green cabbage, cored and chopped into bite-size pieces
- 2 medium carrots, sliced
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1 lime, added gradually to taste
Optional Toppings and Sides
- Chopped cilantro
- Diced white onion
- Sliced radishes
- Lime wedges
- Crumbled queso fresco
- Warm corn tortillas
Instructions
- Dry and season pork. Brown in oil over medium-high heat in batches, about 5–7 minutes per batch. Transfer to a plate.
- Cook onion over medium heat for 4–5 minutes. Add garlic and spices for 30 seconds.
- Add chiles for 2–3 minutes. Deglaze with a little measured broth.
- Return pork and juices, add remaining broth and bay leaf, and partially cover. Simmer gently 75–105 minutes or longer until pork is almost tender.
- Add carrots and hominy. Simmer about 15 minutes.
- Add cabbage and simmer 15–20 minutes until vegetables are tender and pork is fork-tender. Adjust liquid if necessary.
- Remove bay leaf, add lime gradually, adjust seasoning, and serve with optional toppings.
- Prep Time: 25 minutes
- Cook Time: Approximately 2–2½ hours, longer if pork needs it
Nutrition
- Serving Size: About 6–8