Mexican Pork Stew
4 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 green pepper, chopped
Salt and pepper
4 cloves garlic, minced
1 tablespoon cumin
1/2 teaspoon oregano
4 cups chicken stock
1 jar (16 ounces) green salsa
2 cans (4 ounces each) diced green chilies
2 to 3 cups cooked and shredded pork roast
3 cans (15 ounces each) white hominy, rinsed and drained
Diced fresh or pickled jalapeño peppers
Shredded Monterey jack cheese
Heat oil in a large soup pan. Add onion, celery, and green pepper and cook about 5 minutes or until they start get soft. Season with a little salt and pepper. Add garlic and cook for 30 seconds, stirring constantly. Add cumin, oregano, 4 cups chicken stock, salsa, green chilies, pork and hominy and simmer for about 10 minutes. Add salt and pepper to taste. If too thick, add more stock or some water.
To serve, ladle stew into bowls. Squeeze a little fresh lime juice on top! Put all the toppings out let everyone spoon on their favorites.
I make my Green Chili Pork Roast and use the leftovers to make this.