| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Good olive oil
- 1 1/2 pounds lean, boneless pork loin, 1/2-inch diced
- 2 cups chopped yellow onion (2 onions)
- 1/3 cup small-diced poblano pepper
- 2 Holland yellow or orange bell peppers, seeded and 3/4-inch diced
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 6 cups good chicken stock, preferably homemade, simmering
- 1 (12-ounce) jar medium salsa verde, such as Goya
- 2 (15-ounce) cans white hominy, such as Goya, rinsed and drained
- 1 (15.5-ounce) can black beans, such as Goya, rinsed and drained
- 3 cups yellow corn tortilla chips, plus extra for serving
- Kosher salt and freshly ground black pepper
- Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving
- Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving
Instructions
- Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
- Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
- To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.
Reviews
This is one of our family’s all time favorite recipes! Who cares if it’s not a “traditional” pozole. It tastes AMAZING!!!
This tastes very authentic and goes together very easily.
I don’t know how anyone can rate this less than 5 stars. It is simply delicious and not difficult to put together. I have shared this recipe with others and, to a person, they all love it and incorporate it into their rotation of meals or prepare it for special occasions. Highly recommended.
Delicious
No idea why this recipe is getting bad reviews. So delicious.
Making this recipe today for the third time because it’s delicious! I can honestly say coming from a Mexican family that had a father make all Mexican dishes the hard way, all day long. Ugh! I’m not that Mexican kind of gal, this is just as flavorful and delicious!
Wow, how delicious! I followed the recipe exactly. I haven’t even had a bowl yet with suggested toppings—can’t wait until lunch
I have made this recipe many times. It is so much better than any other posole recipe I’ve ever tried. As usual Ina does nor disappoint. Will continue to enjoy making it in the future and I didn’t change a thing.
I make this all the time and my guests love it! It’s not difficult to make and is a hearty meal. I put more peppers in the recipe but you can add or substitute for your taste level. I add a jalapeño to make it a little spicer or you can add a mild, medium or hot salsa to change your heat.
This was fun to make and it was good! I took it as Ina’s interpretation of the authentic. Folks with your rude reviews because she dared to wander off the traditional path, get a life and some manners. There is no excuse for your stupidity. It really devalues anything you post.