A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
- 2 cups dried hominy
- 2 pounds pork sliced, diced, and browned
- with a clove of garlic
- ¼ cup New Mexico ground red chile or fresh ground pepper to taste
- ½ onion, diced (½ cup)
- 2 teaspoons oregano
- salt to taste
- Fill large cooking pot with hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are “al dente” (several hours).
- Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).