Quick & Easy Pozole (Pork & Hominy Stew)


2 pounds boneless pork loin or tenderloin, cut into half-inch pieces
2 teaspoons kosher or sea salt, divided
2 tablespoons vegetable oil
1 medium-size yellow onion, diced
4 large garlic cloves, minced
1 to 3 tablespoons good-quality red chile powder, such as Ancho or New Mexican (see “Note”)
1-1/2 teaspoons ground cumin
3/4 teaspoon freshly ground black pepper
6 cups reduced-sodium chicken broth, divided
1 29-ounce can white or yellow hominy, drained
3 tablespoons yellow or white cornmeal
Garnishes: lime wedges, chopped fresh cilantro, sliced avocado, thinly sliced radishes


Sprinkle meat all over with 1 teaspoon salt. Set aside.

Set a Dutch oven over high heat. Add the oil and heat until it shimmers. Add half the pork, and cook, stirring continuously, until browned on a couple of sides, about 2 minutes total. Remove from the pot and set aside. Repeat with the remaining pork; then remove and set aside. Reduce heat to medium.

Add the onion, garlic, chile powder, cumin, pepper, and remaining salt; cook, stirring, until onions are translucent, 5 to 6 minutes. Add ½ cup broth and stir with a wooden spoon to remove the browned bits from the bottom. Add the remaining broth, hominy, and cornmeal. Bring to a simmer and cook 10 minutes. Just before serving, add the pork and simmer until just cooked through, another 2 minutes. Serve garnished with lime, cilantro, avocado, and radishes.


6 to 8 servings

Preparation Time

35 Minutes

Total Time

45 Minutes

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in AZ this is called Posole.

in AZ this is called Posole.