A flavorful and comforting Mexican-inspired stew featuring tender pork, hominy, and a medley of spices.
Heat the bacon fat in a large pot over medium heat.
Using bacon fat adds a smoky flavor to the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Stir in the minced garlic, cumin, oregano, and black pepper, cooking for another minute.
Cooking the spices briefly enhances their aroma.
Add the cubed pork shoulder and cook until browned on all sides.
Ensure the pork is in a single layer for even browning.
Mix in the chopped green chili peppers, hominy, and pinto beans.
Rinse the hominy and beans before adding to remove excess salt.
Pour in enough water to cover the ingredients and bring to a simmer.
You can use chicken stock for added flavor.
Cover the pot and let it simmer for 1 hour, stirring occasionally.
Check occasionally to ensure the stew doesn't stick to the bottom.
Season with salt to taste.
Taste before adding salt as the bacon fat may already be salty.
Serve hot, garnished with fresh cilantro and lime wedges.
Provide extra lime wedges for those who enjoy a tangy kick.
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