And it worked out very well. Unorganized and imprecise recipe after the photo.
What I used and did.
-2/3 lb pork slabs of some kind, labelled “pork stir fry”, very inexpensive. Sliced (next time I’ll go with the grain), browned, and removed from the pot.
-1 fairly large shallot, sliced, sauteed in the pot with some EVOO until translucent.
-A splash of water to deglaze the pan. Deglaze it!
-1 can TJ’s fire roasted tomatoes with diced chilis. As with other TJ’s canned tomato, this was a little tart, which I don’t like. I added a couple of pinches of baking soda.
-2 TJ’s cans of stock (I just used water and Penzey’s chicken soup base).
-2 TBSP tomato paste.
-Granulated garlic, oregano, thyme, red pepper flakes, black pepper, a splash, a half teaspoon or so of fish sauce. A little salt.
-Add the pork back to the soup. Simmer on very low for an hour, checking the liquid level now and then. Add water if needed.
-1lb can of hominy. Add as much as looks right to the soup (I didn’t use the whole thing). —Simmer on very low for another 30 minutes.
I forgot to get radishes, and a cabbage is too big for my life. This should be enough for two people, with leftovers.