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+ servings

Pozole

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Author: Mary Ann Dwyer

Ingredients

  • 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

Instructions

  • 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.