Ingredients
Pozole
- 3 tablespoons canola oil
- 1 small onion peeled and chopped into 1/2 inch cubes
- 2 clove garlic, minced
- 1 jalapeno stemmed, halved, seeds and membrane removed
- 1 poblano pepper stemmed, quartered, seeds and membrane removed
- 5 tomatillos husked and halved
- 5 sprigs cilantro, roughly chopped
- 1 quart low-sodium vegetable broth
- 24 ounces pork tenderloin, cubed 1/2 inch pieces
- 2 (15 ounce) cans hominy, rinsed and dried
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
Garnishes:
- 1 avocado, carefully remove the seed, peel the skin and cut into slices
- 1 radish, sliced
- 1/2 bunch of cilantro, roughly chopped
- 1 lime, cut in quarters
Directions
Heat 1 tablespoon of canola oil in a sauté pan over medium heat for 1 minute and add the onions and garlic and sauté for 2-3 minutes, until onions are translucent.
Remove onion and garlic from the sauté pan and place in a blender. Add the jalapenos, poblanos, tomatillos, and cilantro to the blender with 1 cup of vegetable broth. Blend on medium speed for 30-45 seconds until a puree consistency is formed.
In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add puree mixture and bring to a boil. Reduce to medium and cook, stirring occasionally until the sauce thickens about 15-20 minutes. Remove from heat and set aside.
In a large stock pot, warm 1 tablespoon oil on medium-high heat. Add the cubed pork and sear until brown on all sides, about 5 minutes.
Add remaining 3 cups vegetable broth, hominy, cumin and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally for 15 minutes.
Stir in pureed green chili sauce and and continue cooking with pot covered until pork is tender, 1 to 1 1/2 hours.
Portion pozole into six bowls and garnish with avocado, radishes, cilantro and lime.
Serve and enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Pozole with pork is a great source of energy, fiber, and protein. The tomatillos in the recipe contain antioxidants like vitamin A, C and E.
Pozole stems from pre-date Spanish colonization and is said to have ritual significance for the indigenous people of Mexico. The principal ingredient in pozole is corn, or hominy, a sacred crop to the Aztecs and Mayans.
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