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Easy Pork Posole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quick and easy Mexican pork pozole with canned hominy for a delicious twist on a traditional stew.
Ingredients:
  • 1 pound pork loin, chopped
  • salt and ground black pepper to taste
  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 tablespoons water
  • 4 cloves garlic, minced
  • 2 serrano peppers, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 cups water
  • 2 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • 0.25 cup cornmeal
  • 2 (15 ounce) cans hominy, drained
  • 0.25 cup chopped fresh cilantro
  • 1 lime, juiced
Instructions:
  • Generously season the pork with salt and pepper.
  • In a pot over medium-high heat, sizzle the pork in hot oil until beautifully browned, taking about 5 to 10 minutes. Set the pork aside on a plate and keep the pot on the heat.
  • Lower the heat to medium-low. Stir onion and 2 tablespoons of water in the hot pot until the water evaporates and the onion becomes soft and golden brown, about 5 to 7 minutes. Introduce garlic, serrano peppers, cumin, and coriander to the pot. Stir and cook until fragrant, approximately 1 minute.
  • Combine 2 cups water, chicken broth, and tomatoes with the onion mixture. Whisk in cornmeal and bring to a lively simmer over high heat, stirring frequently. Add hominy, pork, salt, and pepper to your liking. Lower the heat to medium-low and cook until the onion softens and the hominy mixture thickens, approximately 30 minutes. Finish by stirring in cilantro and lime juice.

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