3 cup(s) pork tenderloin cubed |
2 tablespoon(s) olive oil |
1 onion - large chopped |
2 garlic cloves peeled and diced |
1 teaspoon(s) cumin (ground) |
1/2 teaspoon(s) oregano (ground) |
1/2 teaspoon(s) black pepper |
2 can(s) diced green chili peppers (4 oz cans) |
2 can(s) hominy (15 oz - i use one white and one yellow) drained and rinsed |
2 can(s) cooked pinto beans (i used canned with jalapenos) |
1 quart(s) chicken broth |
1 tablespoon(s) emeril's original essense |
1/2 cup(s) cilantro (fresh chopped) for garnish if desired |
2 whole(s) lime wedges (for garnish if desired) |
1 bag(s) fritos (for garnish if desired) |
1 jalapeno peppers (fresh chopped for garnish if desired) |
buttermilk |
