On any other day, this would be called posole; today, I'm calling it 'doomsday stew.' I braised the pork ahead of time - to make this an easy after-work dinner. I subbed ingredients to match what I had on hand. Most of the recipes I found, cabbage and onions were used; I had chard and fennel.
3 pound of pork (slow braised in beer for three hours, left in its cooking liquid)
3 C white hominy
1 C yellow hominy
6 C chicken broth
1 C tomato sauce
1 fennel bulb, trimmed and diced
3 bay leaves
juice and zest from 1 lemon
freshly ground salt and freshly ground pepper
1 avocado, diced
1/2 C fresh cilantro
Cube the pork and return it to the soup pot. Add in the hominy, chicken broth, tomato, sauce, fennel, and bay leaves. Bring the soup to a simmer. Cook until the fennel is softened. Season with salt, pepper, paprika, cumin, and lemon juice. Serve hot, garnished with avocado and cilantro.