Easy Pozole

Prep 10 min

Cook 25 min

Ready in 35 min

For a crunchier topping, replace the iceberg lettuce with raw cabbage, and use hot enchilada sauce instead of mild for a spicier soup.

Ingredients

1 lb. (450 g) pork tenderloin, trimmed
1 tbsp (15 mL) plus 1½tsp (7 mL) Chili Lime Rub
2 tbsp (30 mL) vegetable oil
1 white onion, finely chopped
4 garlic cloves, pressed
3 cups (750 mL) chicken broth
2 cans (15.5 oz./439 g each white hominy, drained
1 can (10 oz./283 g) mild red chile enchilada sauce
1 bay leaf
¼ tsp (1 mL) salt
Toppings: Small head of iceberg lettuce (shredded), sliced radish, lime wedges, and oregano

Directions

Remove the silver skin, cut the pork in half lengthwise, then cut it into ½" (1-cm) pieces and season it with the rub.
Heat the oil in a 6-qt. (5.7-L) pot over medium heat for 4–5 minutes.
Add the pork and cook it until lightly browned, about 3–4 minutes. Add the onion and garlic and cook them until softened, about 2–3 minutes.
Add the broth, hominy, enchilada sauce, bay leaf, and salt. Cover and bring to a boil.
Reduce the heat to low and simmer, covered, until the pork is tender, about 10–12 minutes.
Discard the bay leaf and serve with the iceberg lettuce, radish, lime, and a pinch of oregano.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 1,020 mg, Carbohydrate 35 g, Fiber 3 g, Total Sugars 3 g (includes 0 g added sugar), Protein 15 g