Quick & Easy Pozole (Pork & Hominy Stew)
This easy pozole with pork loin and canned hominy is a nice break from the usual winter stew, turning a Sunday ritual into an everyday treat.
Quick & Easy Pozole (Pork & Hominy Stew)
Photo Credit : Heath RobbinsPozole 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.
Yield:
6 to 8 servingsIngredients
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 (see Note)
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.
