8 cups chicken stock

3 pounds pork loin cut into 1 inch cubes

1 medium onion, peeled and cut in half lengthwise

6 cloves garlic

2 bay leaves

3 tablespoons Hoff’s Chuckwagon Chili Powder

1 teaspoons salt

2 15-ounce cans white hominy, drained and rinsed

4 limes, cut in wedges

4 cups chopped cabbage

Thinly sliced radish

Cilantro

Corn tortillas

1:
Pour chicken stock into a stock pot or dutch oven over medium high heat. Add pork, onion, garlic, and bay leaves. Bring to a boil then lower heat and simmer for 1 hour. Using a slotted spoon, remove the pork and vegetables from the pot and set aside, discarding the onion, garlic, and bay leaves.

2:
With the stock still simmering, stir in Hoff’s Chuckwagon Chili Powder and salt. Add hominy and simmer for 45 minutes.

3:
Add in cooked pork and simmer for 15 more minutes

4:
Ladle into a large soup bowl and serve with fresh lime, chopped cabbage, radish slices,, cilantro, warm corn tortillas, and of course Hoff’s hot sauces!