Ingredients

• 1 tablespoon olive oil
• 2 cups onions, chopped
• 1 cup celery, chopped
• 4 garlic cloves, chopped
• 1 lb pork tenderloin, cut into 1/2-inch cubes
• 5 cups reduced-sodium chicken broth (may need more)
• 2 (15 ounce) cans yellow hominy, drained (can use white instead of yellow)
• 12 ounces fresh tomatillos, husked, rinsed, and coarsely chopped
• 2 (7 ounce) cans diced mild green chilies, drained
• 4 teaspoons ground cumin
• 4 teaspoons chili powder
• 1/4 cup chopped fresh cilantro, plus additional (to garnish)

Instructions

1. Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.

2. Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.