2 lbs. pork, cubed
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
9 green Hatch chiles, roasted, peeled, seeds and stems removed, chopped
2 medium tomatoes, peeled, seeded, and chopped
3 cups chicken stock or water
Brown the pork in the oil. Add the onion and garlic, and sauté for a couple of minutes. Combine all the ingredients in a kettle or Crock-Pot and simmer for 1½ to 2 hours or until the meat is very tender. Add white hominy to taste, and you have posole.
