Green Chile Pork Pozole
2 hrs 45 mins
2 hrs 30 mins
- 1/2 cup dried golden hominy (see Quick Soak directions)
- 12 ounces pork tenderloin, cut into 1/2-inch cubes
- 1/8 teaspoon sea salt
- 1/4 teaspoon black medium grind pepper
- 2 teaspoons Mazola® Corn Oil
- 1-1/2 cups chopped onion
- 4 cloves garlic cloves, minced
- 1 jar (16 ounces) salsa verde (recommend San Marcos® brand - lower sodium content than most)
- 2 to 3 cups water
- 1-1/2 tablespoons ground cumin seed
- 1 teaspoon leaf oregano
- Chopped cilantro, sliced radishes
- Corn tortillas, optional
- Quick Soak directions: Place hominy and 3 cups water in a medium saucepan; bring to a boil, cover and remove from heat. Let stand 1 hour. Drain, rinse and proceed with recipe.
- Toss pork cubes with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Sauté pork until just starting to brown; about 3 to 5 minutes. Add onion and garlic; cook an additional 5 to 7 minutes until onions soften. Stir frequently.
- Add hominy, salsa verde, 2 cups water, cumin and oregano to skillet; stir to combine. Bring to a boil; reduce heat to a simmer. Cover and cook 1 to 1-1/2 hours until hominy is tender, stirring occasionally. Add additional water if mixture seems too thick.
- Serve in bowls topped with cilantro, radishes, onion and lettuce. Scoop posole with corn tortillas, if desired.