3 boneless pork chops
1 tablespoon cooking oil
1 large onion, chopped
4 cloves garlic, minced
2 15-ounce cans hominy, drained
1 15-ounce can tomato sauce
3-1/4 cups chicken broth, divided
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
2 tablespoons flour


Cut pork chops into cubes. In Dutch oven heat oil over medium high heat. Cook and stir onion and garlic until tender, but not browned. Add pork. Cook and stir 2 to 3 minutes or until browned. Stir in hominy, tomato sauce, 1-½ cups broth, chili powder and oregano. Bring to boil; reduce heat.

Cover and simmer 10 minutes or until pork is tender, stirring occasionally. Combine ¼ cup broth and flour and add to mixture. Cook over medium heat, stirring constantly until thickened. Spoon the Pozole into individual bowls.

Garnish with chopped cilantro, green onions, radishes and shredded cabbage. Sprinkle with lemon juice on top.

Serve with warm flour or corn tortillas and additional lemon wedges.


6 servings

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