Pozole
Category
Meat-Based Recipes
Servings
6
There are many variations of this traditional Mexican stew based on pork or chicken and hominy. Ours is a quick version perfect for a weeknight dinner and delicious enough to serve as part of a celebration with a spread of flavorful garnishes as they do in Mexico.
Ingredients
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2 tablespoons vegetable oil
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1 large onion, diced
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1 large pork tenderloin (about 1 1/4 pounds) cut in 1-inch pieces
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4 cloves garlic, minced
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons dried oregano
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Pinch red pepper flakes (or to taste)
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3 ounces Fond de Poulet Gold® dissolved in 8 cups water, divided
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3 cans (15 ounces each) white hominy, drained and rinsed
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3 tablespoons chopped fresh cilantro
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Salt and ground black pepper
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For garnish: lime wedges, hot sauce, thinly sliced radishes, chopped green onion or onion, diced avocado, shredded lettuce or Napa cabbage
Methods/Steps
Warm the oil in a soup pot over medium heat. Add the onion and sauté until it is translucent, about 5 minutes. Turn the heat up to medium-high and add the pork. Sauté until the pork is browned on all sides, about 5 minutes. Reduce the heat back to medium, add the garlic, cumin, oregano, and red pepper flakes, and sauté for another minute.
Stir in 6 cups of the diluted Fond de Poulet Gold® and the hominy. Bring the soup to a simmer and cook for about 15 minutes, until the pork is cooked through. Add more stock as needed to reach a consistency you like and simmer another minute or two.
Stir in the cilantro and season to taste with salt and pepper. Serve with an assortment of garnishes.
Filed in:
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Meat-Based Recipes,
Mexican,
Moderate Family Recipes,
Our Family Recipes,
Pork,
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