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
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
1 hr 5 mins
Ingredients
  • 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
Related Video
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Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
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.
2. 
Add the remaining oil to the saucepot and reduce the heat to medium. Add the onion and garlic and cook until they're tender.
3. 
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.
Tip:
1. 
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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