This recipe is from the Williams-Sonoma Cookbook. This cookbook is the best. Every recipe I have tried is a winner, and that is saying a lot!
Now, I don't know about you, but I love me some pozole. I had looked at this recipe every time I opened the book up to make something, but was always too intimidated to try it. I am not sure why. Maybe because I love pozole that much and didn't want to be disappointed. However, this recipe does not disappoint. It is Delicious. With a capital D. Why did I wait so long to make you?!
So, without further ado; the recipe...
- 2 Tbsp. vegetable oil
- 1 lb. pork tenderloin; diced into 1/2 inch pieces
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 3 Cups chicken stock (or chicken prepared chicken broth)
- 1 can (14.5 oz) diced fire roasted tomatoes, with juice
- 1 can (15 oz. ) white hominy, rinsed and drained
- 1 jalapeno, seeded and diced
- Salt and Pepper to taste
- Lime wedges; for garnish
- Avocado slices; for garnish
In a soup pot over Med. heat, heat the oil. Add the pork and saute until opaque on all sides but not browned, about 3 minutes. Using a slotted spoon, transfer the meat to a bowl and set aside.
Add the onion to the pot and saute until softened, 3-5 minutes. Add the garlic, chili powder, cumin and oregano and cook, stirring to blend the spices evenly, for about 1 minute longer. Add the stock, tomatoes, hominy, jalapeno and sauteed pork with any juices, and season to taste with s&p. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the pork is cooked through, about 15 minutes.
Serve with lime wedges, avocado slices, and warm tortillas. I like corn tortillas the best, but flour are good too. Dee.vine.
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