OK, Kat. Mind you, this is green chile & chicken (not pork) and I might forget something. So add stuff as appropriate. And the measurements are handwavy or nonexistant- ie to taste.
3 or so raw chicken breasts, chopped as small as you can manage.
1 medium large onion, chopped up
A big can of chicken stock (or 2 regular)
a couple or three cans of hominy broken up because it is clumpy (I'm sure you could use frozen)
A 1 lb tub of chopped roasted green chile (or equivalent of such) Or more, if it is plentiful!
Olive oil or butter or some fat- for sauteeing.
garlic, chopped and oregano. Buttloads.
limejuice.
I marinate chopped up chicken with lime, garlic a spoonful of the chile and a little salt for a day or so.
In HUGE pot, in goes stock, some garlic, some oregano, pepper and maybe a little chile powder if so inclined towards color. I add water to the total volume is about 4 qts. Add hominy, bring to low boil.
Saute up chicken. Dump in boiling pot.
In same pan, lightly do onions until just slightly tender, toss in pot.
Toss chile in pot last.
Burbleburble (low simmery boil.) Add a couple or three of shredded corn tortillas (this thicken it up and adds a nice corny taste)
I usually let it burble until the thickness is what I want and the chicken is falling apart nicely. I'm thinking 45 minutes.
Mmmm.
eta:
also, you can probably go lighter on the chicken and hominy, I just like the lumps. The broth flavor comes from the chile, oregano, corn and onions with the stock being the base.