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Pork Pozole

Pork Pozole

5 1

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.

serves 6 people


cost per recipe: $15.49

The price is determined by the national average.

  • 1

    pound boneless pork loin, diced

  • 2

    tablespoons vegetable oil

  • 1

    large sweet onion, chopped (about 1 cups)

  • 3

    cloves garlic, minced

  • 8

    cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    teaspoon cumin

  • 1

    canned chipotle pepper in adobo sauce, drained and minced

  • 1

    can (14.5 ounces) diced tomatoes, undrained

  • 1

    can (about 15 ounces) hominy, rinsed and drained

  • 1/4

    cup chopped cilantro

view nutrition info

How to Make It

Step 1

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.

Step 2

Add the remaining oil to the saucepot and reduce the heat to medium. Add the onion and garlic and cook until tender, stirring occasionally.

Step 3

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.

Recipe Tips

  • Ingredient Note: Hominy is dried white or yellow corn kernels with the germ and hull removed. When canned, it's ready-to-eat. The ground form of hominy is also known as corn grits or simply grits.

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Made With
Swanson® Organic Chicken Broth

Swanson® Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

  • sadiedingfelder

    November 22, 2010

    Pork Pozole

    This was delicious! I added a large can of red enchilada sauce and used a bone in pork roast instead of the pork cubes. I cooked it for approx 3 hrs until the meat could be shredded from the bone before adding the hominy. The shredded meat was then returned to the pot and the recipe was completed as written. A bit spicy but my family went wild!! I will definitely make this again and it would be a wonderful main dish for any football gathering!

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