Pozole Recipe
- 2 tablespoons cooking oil
- 1 onion, chopped
- 1 (3/4 pound) pork tenderloin, cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 3 cups water
- 3 cups canned low-sodium chicken broth or homemade stock
- 2 (15 ounce) cans drained and rinsed canned white hominy
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- Lime wedges, for serving
- Garnishes:
- Diced avocado
- Cilantro leaves
- Chopped onion
- Shredded lettuce
- Thin-sliced radishes
- In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high.
- Add the pork to the pot and cook, stirring occasionally, until the pork starts to brown, about 3 minutes. Stir in the garlic, water, broth, hominy, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the pork is just tender, about 10 minutes. Serve with the lime wedges and the other garnishes, if using.
