Green Chile Pork Pozole Recipe
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Servings Prep Time
5cups 0:15minutes
Cook Time
2:30minutes
Servings Prep Time
5cups 0:15minutes
Cook Time
2:30minutes
Ingredients
  • 1/2cup dried golden hominy (see Quick Soak directions)
  • 12 ounces pork tenderloincut into 1/2-inch cubes
  • 1/8teaspoon sea salt
  • 1/4teaspoon black medium grind pepper
  • 2teaspoons Mazola® Corn Oil
  • 1-1/2cups chopped onion
  • 4 cloves garlic clovesminced
  • 1 jar (16 ounces) salsa verde (recommend San Marcos® brand – lower sodium content than most)
  • 2 to 3cups water
  • 1-1/2tablespoons ground cumin seed
  • 1teaspoon leaf oregano
  • chopped cilantrosliced radishes
  • corn tortillasoptional
Instructions
  1. Step 1) Quick Soak directions: Place hominy and 3 cups water in a medium saucepan; bring to a boil, cover and remove from heat. Let stand 1 hour. Drain, rinse and proceed with recipe.
  2. Step 2) Toss pork cubes with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Sauté pork until just starting to brown; about 3 to 5 minutes. Add onion and garlic; cook an additional 5 to 7 minutes until onions soften. Stir frequently.
  3. Step 3) Add hominy, salsa verde, 2 cups water, cumin and oregano to skillet; stir to combine. Bring to a boil; reduce heat to a simmer. Cover and cook 1 to 1-1/2 hours until hominy is tender, stirring occasionally. Add additional water if mixture seems too thick.
  4. Step 4) Serve in bowls topped with cilantro, radishes, onion and lettuce. Scoop posole with corn tortillas, if desired.