• 2 fresh poblano chile peppers
• 1 tablespoon vegetable oil
• 2 pounds pork loin, cut into 1-inch cubes
• 1 onion, diced
• 10 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced (less or less spicy)
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 bunch small cilantro, chopped
• 8 cups low sodium 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.

Add oil to a large pot and heat on medium-high; 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.

Per Serving: 228 Calories; 5g Fat (20.5% calories from fat); 1g Saturated Fat; 20g Protein; 25g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 908mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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