This may just be the easiest pozole recipe ever. Then again, maybe not! Ha! Seriously it is easy, inexpensive and feeds an army. If you haven’t had pozole yet, this is sure to be a family favorite! For those of you that aren’t familiar with pozole, let me give you a basic overview of it….. Pozole is a spicy pork and hominy soup that is a staple of Mexican cuisine varying region to region. There’s red and green pozole. You probably guess already this is a red pozole.
I giggle a little when someone here in Upstate, NY has hominy for the first time. They’re like “Hominy? What’s that? It sounds (weird, gross, etc.)” “It’s a puffed corn,” I say. “Just try it, you’ll like it. The texture is different than corn, but it’s really good.” Skeptically, they try it and LOVE it! Haven’t met a soul yet that doesn’t. If you want an even yummier version of this, chop 5 strips of bacon, fry it, then add it to the soup. Can I get a YUM?!
- 3 Tbsps. oil
- 1 lb. pork loin, cubed bite-size
- 1 cup onion, chopped
- 2 tsps. garlic, minced
- 5 cups chicken broth
- 1 (14.5 oz.) can mild red enchilada sauce
- 1 (4.5 oz.) can chopped green chilies
- 1 tsp. each ancho chile powder, chili powder, cumin
- ½ tsp. each Mexican oregano, paprika
- 1 (15.5 oz.) can white hominy, drained
- 1 Tbsp. lime juice
- ⅓ cup fresh cilantro, chopped
- Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides.
- Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes.
- Add hominy. Cover and simmer 10 minutes.
- Stir in lime juice and cilantro.