- 2 fresh poblano chile peppers
- 8 ounces bacon, chopped
- 1 tablespoon bacon drippings
- 2 pounds pork loin, cut into 1-inch cubes
- 1 onion, diced
- 10 cloves garlic, minced
- 2 jalapeno peppers, seeded and diced
- 1 teaspoon dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon New Mexico chile powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 bunch cilantro, chopped
- 8 cups chicken stock
- 1 (14.5 ounce) can mild red enchilada sauce
- 2 (29 ounce) cans white hominy, rinsed and drained
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
- Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
- Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.