Prep: 10 Mins Cook: 25 Mins
Whether you're preparing for a fiesta with friends or just cooking dinner for two, this quick and easy pozole will really take you south of the border. Pozole, or hominy, is corn treated with lime or lye and is the basis for wonderful soups and stews thro

Hearty Party Pozole


  • 1 pound lean boneless pork loin, diced in 1/2-inch pieces
  • 1/4 teaspoon ground black pepper
  • 2 tbls. vegetable oil, divided
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 cans (15.5-oz.) white hominy, drained and rinsed
  • 1 can (14.5-oz.) diced tomatoes
  • 1 can (14.5-oz.) chicken broth
  • 1 can (4.5-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup finely chopped green onions, for garnish


Season pork with pepper.

Heat half of the oil in a 4-quart saucepan over high heat. Add pork and cook, stirring until no longer pink, about 5 minutes. Transfer meat to a clean plate.

Reduce heat to medium, add remaining oil, onion and garlic and cook, stirring until softened and golden, about 5 minutes.

Stir in chili powder and cumin and cook for 1 minute. Add hominy, tomato, chicken broth and green chiles and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors.

Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer. For a garnish, serve with green onions sprinkled on top.

(Nutritional Information Per Serving: 407 calories; 12 g fat; 51 mg cholesterol; 861 mg sodium; 52 g carbohydrate; 10 g fiber; 22 g protein.)
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