Nutritional Facts

Serving Size: Entire recipe serves 4

• Calories: 380
• Protein: 30 grams
• Carbs: 40 grams
• Fat: 11 grams

Cooking Instructions

Ingredients:

• 1lb lean pork loin cut into small chunks
• 1 can white hominy, drained
• 1 tsp coconut oil
• 8 cups of water
• 2 cloves garlic, minced
• 5 guajillo chiles, seeded
• 2 bay leaves
• 5 tsp organic oregano divided
• 1 tsp cumin
• ½ tsp cayenne pepper
• ½ tbsp pink Himalayan salt
• 1 cup shredded red cabbage
• 1 cup red radishes cut in small cubes

Directions:

1. In a pot, boil the chillies for about 10 minutes.
   
   
2. Meanwhile, heat coconut oil in a large pot over medium heat. Next, add the pork loin, bay leaves, 1 tsp of oregano, cumin, garlic, cayenne pepper and salt. Cook for about 5 minutes.
   
   
3. Add 4 cups of water and bring to a simmer.
   
   
4. In a high speed blender add the chillies along with 4 more cups of water and blend until smooth. Strain the red sauce through a fine-mesh sieve, and add it to the simmering pot. Add the hominy as well.
   
   
5. Bring to a simmer again, reduce heat, and cook for 35 minutes.
6. Top with fresh red cabbage, 1 tsp of oregano and cubed radishes (goes great with some bakes tostadas).
   
   
7. Enjoy!