Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 2-pound package seasoned pork tenderloin
  • 1 large onion, finely diced
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground chipotle
  • 1/2 teaspoon smoked paprika
  • 2 32-ounce cartons gluten free chicken broth
  • 4 15-ounce cans white hominy, drained and rinsed
  • 1 14.5-ounce can diced tomatoes with jalapenos (do NOT drain)
  • Sliced radishes, chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for serving.

Instruction

  • Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
  • Add the pieces of bite-sized pork and stir so the pork doesn’t stick to the pot. Cook until browned – about 5-7 minutes.
  • Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.
  • Add salt and spices and cook until fragrant, about 1 minute.
  • Add chicken broth, hominy, and diced tomatoes. Turn up the heat to high and bring pozole soup to a boil.
  • Add pork back to the pan. Lower heat and cover. Cook pozole soup for 10 minutes.
  • Ladle pozole soup into bowls. Serve at the table with bowls of chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for garnishing. Encourage everyone to add more garnishes as they eat their pozole!