3 Tbsps. oil
1 lb. pork loin, cubed bite-size
1 cup onion, chopped
2 tsps. garlic, minced
5 cups chicken broth
1 (14.5 oz.) can mild red enchilada sauce
1 (4.5 oz.) can chopped green chilies
1 tsp. each ancho chile powder, chili powder, cumin
½ tsp. each Mexican oregano, paprika
1 (15.5 oz.) can white hominy, drained
1 Tbsp. lime juice
⅓ cup fresh cilantro, chopped
Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides. Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes. Add hominy. Cover and simmer 10 minutes. Stir in lime juice and cilantro.
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