Pork Pozole

Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup. Although pozole is typically served on special occasions, this recipe is simple enough for everyday.

Pork Pozole

by 7  people

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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr 5 mins
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  • 2   tablespoons 
    vegetable oil
  • 1   
    boneless pork loin, diced (about 1 pound)
  • 1   
    large sweet onion, chopped (about 1 cups)
  • 3   
    cloves garlic, minced
  • 8   cups 
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1   teaspoon 
    ground cumin
  • 1   
    chipotle chile in adobe sauce, minced
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 1  15  ounce can 
    hominy whole kernel corn, rinsed and drained
  • 1/4  cup 
    chopped fresh cilantro leaves
Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the pork and cook until it's well browned, stirring often. Remove the pork from the saucepot with a slotted spoon.
Add the remaining oil to the saucepot and reduce the heat to medium. Add the onion and garlic and cook until they're tender.
Stir the broth, cumin, chipotle pepper, tomatoes and hominy in the saucepot. Heat to a boil. Return the pork to the saucepot and reduce the heat to low. Cover and cook for 35 minutes or until the pork is cooked through and tender. Garnish with the cilantro.

Hominy is dried white or yellow corn kernels with the germ and hull removed. When canned, it's ready-to-eat. The form of ground hominy is also known as corn grits or simply grits.
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