Pork PozoleCourse: DinnerCuisine: MexicanDifficulty: Moderate
This is a family favorite. We all love it even my kids beg for it. It has many levels of flavor and is so good. I have made this recipe for over 20 years. Get creative and it is really good with sliced radishes, avocados, green onions and wedges of lime. It is so delicious and warming.
2 Tablespoons canola oil
1 lb pork tenderloin, cut into bite size pieces
1 yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cups chicken broth
1 can 141/5 oz fire roasted tomatoes
1 (15oz) can hominy, rinsed and drained
1 jalapeno, chopped
Bunch of Cilantro, chopped
Salt and pepper
Sliced radishes, sliced avocado, and green onions
1/4 cup lime juice and quartered
- In a Dutch oven over medium heat, heat oil. If needed working in batches, brown pork about 3 minutes per batch. Using a slotted spoon remove from pan and set aside.
- Add the onion and sauce for 3-5 minutes. Add garlic, chili powder, cumin, and oregano and cook stirring in the spices and cook for 1 minute.
- Add the stock, tomatoes, hominy, jalapeño, and pork with any juices and season with salt and pepper. Bring to a boil over high heat. reduce heat to low and cover and simmer until pork is cooked through and soup is fragrant about 15 minutes.
- Add the lime juice and cilantro. Serve in heated bowls.
- Garnish with radishes, avocados, and green onions. Warm tortillas are wonderful as well.