Ingredients (serves 6-8):
2 pounds pork loin
3 teaspoons salt, divided
½ teaspoon pepper, divided
1 tablespoon oregano, divided
2 tablespoons olive oil, divided
3 tablespoons lime juice, divided
1 white onion, chopped
1 pound tomatillos, quartered
2 jalapeño peppers, chopped
3-4 cloves garlic, chopped
6 cups chicken broth
1 cup cilantro, plus more for serving
1 can hominy
For garnish: lime wedges, shredded cabbage, radishes, sliced avocado, cilantro

Instructions:
1. Slice the pork loin into 1.5-inch slices. Rub the pork with 1 teaspoon salt and ¼ teaspoon pepper and 2 teaspoons oregano, then marinate the slices in 1 tablespoon olive oil and 1 tablespoon lime juice.

2. Light a grill on high heat. Using your Alpine Outdoor Collection Grill Pan, grill the pork loin on each side until cooked through, about 4- 5 minutes per side. Let the pork rest while preparing the stew. While the stew is simmering, cut the pork loin into bite-sized pieces.

3. In the Alpine Outdoor Collection Round Dutch Oven, heat the remaining olive oil. Add onions and tomatillos and cook until tender, about 7-10 minutes. Add garlic and jalapeño, and cook until fragrant, about 3-4 minutes longer. Add oregano, remaining salt and pepper and toast for 1 minute longer. Add chicken stock and bring to a simmer. Cook for about 15-20 minutes until all the vegetables are tender.

4. Using a slotted spoon, transfer the vegetables to a large blender. Add in 1 cup of the chicken broth and the cilantro. Blend until smooth. Return the pureed mixture to the Dutch oven with the broth. Alternatively, use a handheld immersion blender to carefully puree the soup base in the cocotte. Add in the hominy and bring to a simmer. Stir in the remaining lime juice and pork loin. Serve with garnishes of cabbage, radishes, avocado and cilantro.

Le Creuset, Ground Level