YIELD 4 quarts
|1 pound||dried hominy|
|2 tablespoons||olive oil|
|4 cups||chopped yellow onion|
|1 teaspoon||freshly ground black pepper|
|4 to 5 pounds||bone-in pork shoulder, cut into 3 or 4 even pieces|
|1 teaspoon||New Mexican red chili powder|
|4 cups||chicken stock|
|1 14.5 ounce||can diced tomatoes|
|2 ounces||ancho chilies, seeded and stemmed|
|1‑ounce||Guajillo chilies, seeded and stemmed|
|1 teaspoon||Mexican oregano|
|Diced avocado, for serving|
|Julienned radishes, for serving|
|Chopped red onions, for serving|
|Chopped cilantro, for serving|
|Sour cream, for serving|
|Toasted pumpkin seeds, for serving|
|Tortilla chips, for serving|
|Lime wedges, for serving|
|Red chili flakes, for serving|
Editor's Note: Look for hormone-free pork—try at your local farmers' market.
Blackened Mahi Mahi with Mango Salsa from Hunt's features blackened grilled fish, served with a mango and tomato salsa. Jonathan of Vero Beach, Fla. won 4th place in the Hunt's 'Best Meals. Best Moments. Recipe Contest' 2009 for his Blackened Mahi Mahi recipe.
In Baked Stuffed Ravioli from Hunt's, meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese. It makes a great weeknight meal that the whole family will enjoy.