Tuesday, September 15, 2015


This recipe comes from the novel, Pie Town, by Lynne Hinton (Morrow, 2011).

2-pound pork loin
1 vegetable bouillon cube
l large onion, diced
1 cup water
4 cans (4 oz. each) green chiles, diced
1 can (16 oz.) stewed tomatoes with juice
2 cans hominy (32 oz. each), drained
1 tsp. garlic powder
salt and pepper to taste

Boil the pork loin until tender and then cut into small cubes. Set aside. 

In another pan, dissolve bouillon in boiling water. Add onion, chile, tomatoes, hominy, garlic powder, salt and pepper, then pork. Simmer covered for three hours. Serves 10. 

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