Whether you're preparing for a fiesta with friends or just cooking dinner for two, this quick and easy pozole will really take you south of the border. Pozole, or hominy, is corn treated with lime or lye and is the basis for wonderful soups and stews thro
INGREDIENTS (for 6 servings):
- 1 pound lean boneless pork loin, diced in 1/2-inch pieces
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 4 (15.5 ounce) cans white hominy (mote blanco), drained and rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can chicken broth
- 1 (4.5 ounce) can chopped green chiles
- Finely-sliced scallions or green onions (for garnish)
Season pork with pepper.
Heat 1 tablespoon oil in a large saucepan (4 quart) over high heat. Add pork to pot and cook, stirring until no longer pink (about 5 minutes). Transfer meat to a clean plate.
Reduce heat to medium, add remaining tablespoon oil, the onion and garlic and cook, stirring until softened and golden (about 5 minutes).
Stir in chili powder and cumin and cook for one minute. Add hominy, tomato, chicken broth and green chiles and bring to a boil.
Reduce heat and simmer for 10 minutes to develop flavors. Stir in reserved pork, season with salt and pepper to taste and cook one minute longer. For a garnish, serve with finely-sliced scallions.