- 1 tablespoons olive oil
- 1 pound pork loin, cut into bite- size pieces
- 1 cup chopped onion 3 garlic cloves, minced
- 1 poblano pepper, chopped 5 cups chicken broth
- 1 (14.5-ounce) can red enchilada sauce
- 1 (4.5-ounce) can chopped green chiles
- 1 teaspoon ancho chile powder 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon smoked paprika 2 bay leaves
- 1 (15.5-ounce) can white hominy, drained
- 1 tablespoon fresh lime juice
- ½ cup chopped fresh cilantro Sliced radishes, for garnish
- Fried tortilla strips (homemade or store-bought), for garnish
- Lime wedges, for garnish Diced avocado, for garnish
1. In a large pot, heat the olive oil over medium heat. Add the pork, onion, garlic, and poblano. Sear the pork on all sides, 8 to 10 minutes.
2. Stir in the broth, enchilada sauce, chiles, both chili powders, cumin, oregano, paprika, and bay leaves.
3. Bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes.
4. Stir in the hominy. Cover and cook for 10 minutes.
5. Remove the bay leaves. Stir in the lime juice and cilantro.
6. Ladle into bowls. Top with the radishes, tortilla strips, lime wedges, and avocado and serve.