Name: Pork and hominy pozole
Prep time: 22 min
Cook time: 20 min
Total time: 42 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin, cut into 1/2-inch cubes; 130 g canned white hominy, drained and rinsed; 10 g dried guajillo chiles, stemmed and seeded; 2 cloves garlic, peeled; 1/3 cup yellow onion, diced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp canola oil; 1 1/2 cups reduced-sodium chicken broth; 1/4 tsp salt; 0.5 oz radishes, thinly sliced; 1 oz red cabbage, shredded; 1/4 lime, cut into wedges; 1/2 cup water

Instructions

Prep 22 min · Cook 20 min

In a small saucepan, bring the water to a boil. Add the dried chiles and remove from heat. Let them soak until softened for 10 minutes. Transfer the chiles and half the soaking liquid to a blender with the garlic. Blend until smooth.
While the chiles soak, heat the oil in a large pot over medium-high heat. Add the pork and cook for 3 minutes, stirring occasionally, until browned on the outside but not cooked through. Transfer the pork to a plate.
Reduce heat to medium. Add the onion to the pot and cook for 4 minutes until softened. Stir in the oregano and cumin and cook for 1 minute until fragrant.
Return the pork to the pot with any juices. Place a fine-mesh sieve over the pot and press the chili purée through it, discarding the solids. Add the remaining chili soaking liquid, chicken broth, hominy, and salt. Bring to a boil, then reduce heat to low. Simmer for 12 minutes until the pork is just cooked through. Done when pork is opaque in the center, 145°F.
Ladle the pozole into a deep bowl. Top with the shredded cabbage and sliced radishes. Serve with lime wedges for squeezing at the table.

Nutrition

Ingredients

Instructions

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