My husband and I are both obsessed with this recipe. We both love that it’s a relatively healthy, one-pot (plus one blender) meal. For the record, the reason he loves that is because he does the dishes.
- 2 medium white onions, quartered
- 5 fresh jalapeños, seeded, stemmed and quartered (leave some seeds if you want more kick)
- 4 garlic cloves, peeled and smashed
- 1 bottle of Shiner Bock
- ½ cup + ½ cup of chicken broth
- 1+2 tbs. Canola Oil
- 2 lbs ground pork
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 2 (14- to 15-oz) cans white hominy, rinsed and drained
- 1/2 cup finely chopped fresh cilantro
- Juice of two limes
Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon.
Pour off all but 1 tablespoon fat from pot. Add remaining 2 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
Add pork, hominy, remaining 1/2 cup chicken broth, and Shiner and bring to a boil. Reduce to a simmer, and cook uncovered, stirring occasionally, until mixture thickens and liquid reduces by about half (30-45) minutes. Add the cilantro and lime juice and serve.
I have found the best way to serve it is with cornbread and sour cream. It makes four to six servings, depending on how large you want them to be. Yum!