How to Make It
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high.
Add the pork to the pot and cook, stirring occasionally, until the pork starts to brown, about 3 minutes. Stir in the garlic, water, broth, hominy, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the pork is just tender, about 10 minutes. Serve with the lime wedges and the other garnishes, if using.
Hominy is dried white or yellow field corn with the hulls and germs removed. Often used in Mexican cooking, hominy (called pozole in Mexico) is available dried or canned. The dried version must be reconstituted, which takes several hours of simmering but fills your kitchen with an irresistible corn aroma. For speed, canned hominy is the delicious and easy choice.