Fried eggs, preferably sunny side up, can be substituted for the poached eggs.
- 1 large (9-ounce) white onion, chopped
- Half of a 15-ounce package chorizo, removed from casing
- 2 thick slices hardwood smoked bacon, diced
- 2 Pounds boneless country-style pork ribs or cubed pork shoulder, cut into 1-inch cubes
- 1 (29-ounce) can Mexican-style hominy, drained, rinsed
- 1 (15-ounce) can diced tomatoes, preferably fire-roasted
- 1/4 Cup ancho chili powder or another chili powder
- 3 to 4 large cloves garlic, crushed
- 1/2 Teaspoon oregano
- 1 Teaspoon salt
- 6 to 8 large super-fresh eggs
- 2 1/2 tablespoons distilled or apple cider vinegar
- Chopped fresh cilantro for garnish
Put onion, chorizo and bacon into a large nonstick skillet or heavy-bottomed Dutch oven.
Cook over medium heat, stirring often, until chorizo is cooked through, about 10 minutes.
If using a slow cooker, transfer the cooked mixture to the slow cooker.
Stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano.
Add 3 cups water; set heat to low.
Cook covered until pork is tender, about 8 hours. (If using a Dutch oven, stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano. Add 4 cups water; heat to a simmer. Reduce heat to very low; cook partly covered, stirring often, until pork is fork-tender, about 2 hours.)
Stir in salt; simmer a few minutes longer.
To poach eggs, heat 3 inches of water with the vinegar and a pinch of salt in a deep 3-quart saucepan to a gentle simmer.
Crack one egg at a time into a small dish.
Swirl the water with a large spoon, then gently slip the egg into the middle of the swirling water.
Cook at the barest simmer until yolk is soft set, about 4 minutes.
Use a slotted spoon to carefully scoop the egg out of the water; transfer it to a shallow bowl of cool water.
Repeat to poach all of the eggs.
To serve, ladle very hot stew into shallow serving bowls.
Nestle a poached egg into the stew, which will warm it nicely.
Garnish with a generous sprinkle of cilantro.