Mexican Red Pozole (Posole)

Pozole, or posole, is a delicious Mexican stew made with pork and hominy. The Aztec word itself means foam and hominy is a particular kind of corn with the germ removed. The soup comes in green or red versions and it is often a time and labor intensive dish that’s saved for special occasions. Our red pozole is a quick version of the dish that would make a great option for a weekday dinner.

Pozole Ingredients

• 3 tablespoons olive oil
• 1 lb pork loin, 1” cubed
• 1 cup onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon ancho chile powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon paprika
• 5 cups chicken broth
• 1 (14.5 oz.) can mild red enchilada sauce
• 1 (4.5 oz.) can chopped green chilies
• 1 (15.5 oz.) can white hominy, drained
• 1 tablespoon fresh lime juice
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat oil in large pot on medium heat.
2. Add pork, onion, and garlic and sauté 3-4 minutes. Stir to make sure you sear the pork on all sides.
3. Add in all the spices and stir for 30 seconds to coat everything and toast the spices.
4. Add broth, enchilada sauce, and green chilies. Raise the heat to high and bring soup to a boil.
5. Cover pot, reduce the heat to low and simmer for 40 minutes.
6. Add hominy, cover the pot again and simmer for an additional 10 minutes.
7. Stir in lime juice and cilantro just before serving.