A delicious and hearty Mexican soup made with pork and hominy.
Ingredients
- 2 pounds pork shoulder cut into 2-inch cubes
- 1 onion chopped
- 4 cloves garlic minced
- 2 tbsp vegetable oil
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cans hominy 15 ounces each, drained and rinsed
- 4 cups chicken broth
- cilantro chopped fresh
Instructions
- 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.
- Add the pork cubes to the pot and cook until browned on all sides, about 8 minutes.
- Stir in the dried oregano, ground cumin, salt, and black pepper.
- 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.
- Serve the pork pozole hot, garnished with chopped fresh cilantro, sliced radishes, lime wedges, and diced avocado.
Nutrition
Calories: 350kcalCarbohydrates: 26gProtein: 22gFat: 19gFiber: 3g