You will need: 1 Tblsp Chili Lime Rub, 2 Tblsp vegetable oil, 1 white onion (finely chopped), 4 garlic cloves (pressed), 1 bay leaf...
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3 cups chicken broth, 2 15.5 oz cans white hominy(drained), 1 10 oz can mild red enchilada sauce, pinch of salt...
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A small head iceberg lettuce (shredded), sliced radish, lime wedges, oregano...
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AND 1 lb pork tenderloin. Remove silver skin, cut in half lengthwise & then make 1/2 inch pieces. Season with the Chile Lime Rub.
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Heat oil in a 6 qt pot over medium heat. Add the pork and cook until lightly browned.
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Then add the onion and garlic. Cook until softened.
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Now add the broth, hominy, enchilada sauce, bay leaf, and salt.
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Cover and bring to a boil.
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Reduce heat to low and simmer covered until pork is tender. Discard bay leaf.
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Serve with lettuce, radish, lime, and a pinch of oregano.
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