Hearty and flavorful pork pozole recipe, a Mexican favorite. Create a bowl of warmth with this easy and satisfying dish.
Prep
30 minutesCook
3 hoursReady In
3 hours 30 minutesLevel
ModerateRating
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Loading...| 2 pounds pork shoulder, cut into 2-inch cubes | |
| 1 onion, chopped | |
| 4 cloves garlic, minced | |
| 2 tablespoons vegetable oil | |
| 2 teaspoons dried oregano | |
| 1 teaspoon ground cumin | |
| 1 teaspoon salt | |
| 1/2 teaspoon black pepper | |
| 2 cans (15 ounces each) hominy, drained and rinsed | |
| 4 cups chicken broth | |
| Garnishes: chopped fresh cilantro, sliced radishes, lime wedges, diced avocado |
| 1. | In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. |
| 2. | Add the pork cubes to the pot and cook until browned on all sides, about 8 minutes. |
| 3. | Stir in the dried oregano, ground cumin, salt, and black pepper. |
| 4. | Add the drained and rinsed hominy and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 2-3 hours, until the pork is tender and the flavors have melded together. |
| 5. | Serve the pork pozole hot, garnished with chopped fresh cilantro, sliced radishes, lime wedges, and diced avocado. |
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