Easy Pork Posole
- Ready In:
- 1 lb pork loin, chopped
- salt & fresh ground pepper
- 1 tablespoon canola oil
- 1 onion, diced
- 2 tablespoons water
- 4 garlic cloves, minced
- 2 serrano peppers, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 cups water
- 2 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄4 cup cornmeal
- 2 (15 ounce) cans hominy, drained
- 1⁄4 cup cilantro, chopped
- 1 lime, juiced
- Season pork with salt and pepper.
- Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
- Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
- Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.
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RECIPE SUBMITTED BY
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.