South Texas Pozole

1. 1

   Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.

2. 2

   Remove the pork with a slotted spoon and keep warm.

3. 3

   Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.

4. 4

   Return pork to dutch oven and add the chicken broth, oregano, salt and chili.

5. 5

   Reduce heat to low, cover, and cook for about 90 minutes.

6. 6

   Add hominy and cook for 15 more minutes.

7. 7

   Check seasonings and add more chile powder or salt according to taste.

8. 8

   Ladle into soup bowls.

9. 9

   Serve with hot corn tortillas and garishes.

10. 10

    GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.