Easy Red Pork Pozole
Servings: 6
Ingredients
- 2 pounds pork tenderloin cut into 1-inch cubes
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 2 tablespoons olive oil
- 2 (15-ounce) cans white hominy, drained and rinsed
- 6 cups chicken broth
- 1 (14.5-ounce) can Hatch Organic Red Enchilada Sauce
- Salt and black pepper to taste
For garnish - Optional:
- Shredded cabbage
- Sliced radishes
- Diced white onion
- Fresh cilantro
- Lime wedges
- Sour cream or Mexican crema
Instructions
- Pat the pork tenderloin cubes dry and season with salt and pepper. Heat the olive oil or lard in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, about 5 minutes per batch, and set it aside.
- Reduce the heat to medium. Add the chopped onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
- . Add the chicken broth and Enchilada sauce. Bring to a simmer.
- Stir the browned pork and rinsed hominy into the pot. Simmer for about 30 minutes, until the pork is tender and the flavors have melded. Remove cover from pan and let simmer for an additional 5 minutes.
- Season with additional salt and pepper to taste. Ladle the pozole into bowls and serve with your desired garnishes.
Nutrition
Calories: 249kcal | Carbohydrates: 4g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 952mg | Potassium: 675mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg
