What You’ll Need:
1 pound boneless pork shoulder roast, cut into 1-inch cubes
2 cloves garlic, minced
1 1/3 cup finely chopped onion
1 cup chopped red or green bell pepper
1 cup chopped celery
1 (10-ounce) can diced tomatoes and green chilies
1 (15-ounce) can yellow hominy, rinsed, drained
What to Do:
Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook pork, browning on all sides.
Remove from skillet.
Add garlic, onion, bell pepper, and celery to skillet; cook on medium heat until vegetables become tender. Add tomatoes and pork and bring to a boil. Reduce heat to low and simmer, covered, about 40 minutes, or until pork becomes very tender.
Add hominy, heat through, and serve.