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Pozole

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

Serves
6
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 large pork tenderloin (about 1 1/4 pounds) cut in 1-inch pieces
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • Pinch red pepper flakes (or to taste)
  • 3 ounces Fond de Poulet Gold® dissolved in 8 cups water, divided
  • 3 cans (15 ounces each) white hominy, drained and rinsed
  • 3 tablespoons chopped fresh cilantro
  • Salt and ground black pepper
  • For garnish: lime wedges, hot sauce, thinly sliced radishes, chopped green onion or onion, diced avocado, shredded lettuce or Napa cabbage

Methods/steps

  1. 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.
  2. 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.
  3. Stir in the cilantro and season to taste with salt and pepper.  Serve with an assortment of garnishes.
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