Quick and Easy Pozole

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground pork
• 1 can (15 ounces) white hominy, drained
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Toppings: lime wedges, chopped cilantro, sliced radishes, shredded cabbage, chili powder

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add ground pork, breaking it into small pieces with a spoon. Cook until browned and cooked through.
3. 3 Stir in hominy, diced tomatoes, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil.
4. 4 Reduce heat and simmer for 30 minutes to let the flavors meld.
5. 5 Serve hot with desired toppings.

Nutrition

Tips

• For an extra kick, add a dash of your favorite hot sauce.
• Use rotisserie chicken instead of pork for a different flavor.
• If you have masa, stir a spoonful into the broth for authentic thickening.
• Adjust the spice level with more or less chili powder.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Pair with warm corn tortillas for a complete meal.
• Serve with a side of Mexican rice.
• Add a dollop of sour cream and avocado slices for extra richness.

FAQ