Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup. Although pozole is typically served on special occasions, this recipe is simple enough for everyday.
cost per recipe: $15.48
The price is determined by the national average.
pound boneless pork loin, diced
tablespoons vegetable oil
large sweet onion, chopped (about 1 cups)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
canned chipotle pepper in adobo sauce, drained and minced
can (14.5 ounces) diced tomatoes, undrained
can (about 15 ounces) hominy, rinsed and drained
cup chopped cilantro
Season the pork as desired. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the saucepot.
Add the remaining oil to the saucepot and reduce the heat to medium. Add the onion and garlic and cook until tender, stirring occasionally.
Stir the broth, cumin, pepper, tomatoes and hominy in the saucepot. Heat to a boil. Return the pork to the saucepot and reduce the heat to low. Cover and cook for 35 minutes or until the pork is cooked through. Season to taste. Sprinkle with the cilantro.