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servings:

This stew made with pork, hominy and spices is so comforting, especially on a cold winter night. And leftovers taste even better the next day. Topped with avocado and a squeeze of lime, it's the perfect balance of flavors and textures.

• 1 1/4 pounds boneless pork shoulder, trimmed of fat and cut into 4-inch pieces
• Kosher salt and fresh cracked pepper
• 1 tbsp olive oil
• 1 medium white onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 4 cups low sodium chicken broth
• 2 cups water
• 2 (15 oz) cans hominy, drained and rinsed
• 4 oz diced avocado and lime wedges, for serving
• cilantro for garnish

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