Happy Monday friends! This week the BHK is going international. Today, we’re heading to Mexico. I don’t know about you, but I adore Mexican food! It’s always packed with fresh, bright, beautiful ingredients that are always loaded with flavor.
The recipe I’m sharing today is for Pozole. It’s a savory, zesty traditional soup/stew. Pozole means hominy and hominy is made from whole dry corn kernels that have been soaked in a mineral lime bath. It has a puffy, chewy texture and is a very common ingredient in lots of Mexican foods.
I love stews because they eat like a meal. Loaded with hearty ingredients that not only warm you up, but fill you up! I’ve included all the ingredients found in traditional Pozole like pork, carrots, onions, garlic, tomatoes and jalapeno, but made this version somewhat easier by using canned white hominy which you can find easily at your local grocery store. Serve it with some crusty bread and you’re set! One pot, one bowl, no mess!
Hope you all have a wonderful week. Pack your bags for India which will be the next stop on our international culinary adventure!
- 2 Tbsp. olive oil
- 1 lb. pork tenderloin cut into 1/2 inch cubes
- 1 cup yellow onion chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 3 cups chicken stock
- 1 14.5 ounce can crushed tomatoes
- 1 15 ounce can white hominy rinsed and drained
- 1 jalapeno chili diced (discard seeds if you want it mild, keep the seeds if you want it spicier)
- lime wedges and extra jalapeno slices for garnish
Heat oil in large dutch oven over medium high heat. Add pork and saute about 4 minutes, stirring until opaque on all sides. Remove pork from pot and place in a bowl.
Add onions and carrots to the pot and cook for 5 minutes until softened.
Add garlic, chili powder, cumin, oregano, salt and pepper stirring to coat vegetables evenly, about one minute.
Add chicken stock, tomatoes, hominy, jalapeno and pork (with juices).
Bring to a boil, then lower the heat to a simmer. Cover and simmer for 20 minutes. Test a piece of pork to mark sure it is cooked through.
Season with extra salt and pepper if needed.
Garnish with jalapeno slices and serve with lime wedges.