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Quick & Easy Pozole (Pork & Hominy Stew)

by in Jan 2014

Total Time: 45 minutes

Hands On Time: 35 minutes

Yield: 6 to 8 servings

Pozole is usually a slow-cooked braise of pork shoulder, chiles, and hominy, made colorful with a garnish of radishes, cilantro, lime, and avocado. It’s hearty, earthy, delicious … and time-consuming. Our easy pozole recipe uses pork loin (or tenderloin) and canned hominy (available in the Latin-foods section of most supermarkets) to turn a Sunday ritual into an everyday treat, and a refreshing break from the usual New England winter stews.

 

Quick
Photo/Art by Heath Robbins

Ingredients:

  • 2 pounds boneless pork loin or tenderloin, cut into half-inch pieces
  • 2 teaspoons kosher or sea salt, divided
  • 2 tablespoons vegetable oil
  • 1 medium-size yellow onion, diced
  • 4 large garlic cloves, minced
  • 1 to 3 tablespoons good-quality red chile powder, such as Ancho or New Mexican
  • 1-1/2 teaspoons ground cumin
  • 3/4 teaspoon freshly ground black pepper
  • 6 cups reduced-sodium chicken broth, divided
  • 1 29-ounce can white or yellow hominy, drained
  • 3 tablespoons yellow or white cornmeal
  • Garnishes: lime wedges, chopped fresh cilantro, sliced avocado, thinly sliced radishes

Instructions:

Sprinkle meat all over with 1 teaspoon salt. Set aside.

Set a Dutch oven over high heat. Add the oil and heat until it shimmers. Add half the pork, and cook, stirring continuously, until browned on a couple of sides, about 2 minutes total. Remove from the pot and set aside. Repeat with the remaining pork; then remove and set aside.

Reduce heat to medium. Add the onion, garlic, chile powder, cumin, pepper, and remaining salt; cook, stirring, until onions are translucent, 5 to 6 minutes. Add 1/2 cup broth and stir with a wooden spoon to remove the browned bits from the bottom. Add the remaining broth, hominy, and cornmeal. Bring to a simmer and cook 10 minutes.

Just before serving, add the pork and simmer until just cooked through, another 2 minutes. Serve garnished with lime, cilantro, avocado, and radishes.

Additional Notes:

At Oaxaca Kitchen, the cooks season this soup with whole dried Guajillo chile peppers, which they roast and grind themselves. For simplicity’s sake, we recommend substituting a good-quality chile powder, such as Ancho, Guajillo if you can find it, or New Mexican red chile powder. Many gourmet and Whole Foods stores sell the latter product, which is excellent in this dish.

 

Updated Tuesday, December 31st, 2013
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