Green Chile Pork Pozole

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 2

Ingredients

1 teaspoon olive oil
1/2 cup diced onion
1/4 cup diced celery
2 tablespoons chopped fresh cilantro, divided
2 1/2 teaspoons chopped garlic
3/4 pound lean, boneless pork loin, diced
1/2 cup drained hominy (or drained canned corn)
1/2 cup diced green poblano pepper
3 ounces tomatillos, diced (can use canned)
2 teaspoons cumin
2 teaspoons chili powder
2 3/4 cups chicken broth
1 teaspoon ground coriander (optional)

Directions

Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. 

Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. 

Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired.

Cover and simmer until pork is tender and white, 25-45 minutes, depending on how thick you cut the pork. (I cut mine pretty small, so I simmered for 25 minutes). Stir in remaining 1 tablespoon cilantro; serve. 

I recommend serving with warm flour tortillas. I broke mine into pieces and put it in the pozole. When it absorbed the moisture it was delicious!!

 

 

Recipe adapted from: epicurious.com