I originally posted a Pork Skillet recipe in August 2009. I went back to make it again as part of my never ending effort to add photos to old posts, and I completely changed the entire thing. The original had a tomato base. Most of my children will eat tomatoes, but Princess Pat has a complete aversion to them unless they are in pizza sauce form. She does not even like ketchup. I keep putting a Tablespoon of spaghetti sauce on her noodles, but I have made little progress over the years.
So, when I saw the tomatoes in the old post, I knew I needed to do something. I decided to make a skillet with the flavors of Posole. We all love that simple soup, so I figured a one dish meal along the same lines would be a hit. And it was.
Do you ever read a recipe one year and think, “No, I don’t think I would like that,” and then months or years later, you come across it again and decide it doesn’t sound so bad? That is happening a bit as I remake some of these older recipes. Isn’t it funny how our tastes change? The only recipe I have ever firmly decided never to try involved hamburger, lime jell-o and Miracle Whip. It will be a cold day in the Hot Place before that one graces my table.
- 2 cups cubed, leftover cooked pork
- 1 Tbsp olive oil
- 2 cups chicken broth
- ⅔ cup uncooked white rice
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 can white hominy, drained
- 1 small can chopped green chilies
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- In a large skillet, cook the onion and garlic in oil until soft.
- Add broth and rice.
- Place meat over rice mixture.
- In a bowl, combine hominy, chiles, cumin, oregano, salt and pepper. Pour over meat.
- Bring to a boil.
- Reduce heat to medium-low; cover and simmer for 20-25 minutes or until rice is done. Sprinkle with cheddar cheese.
- Cover and let stand 5 minutes to let cheese melt.