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Pozole

Source: Quick from Scratch - Soups and Salads
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Serves 4
Our version of this Mexican wonder is so quick to make that you may begrudge the extra time it takes to chop, dice, or slice the various garnishes. You can, in fact, do without them--or choose just a few.
RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 pork tenderloin (about 3/4 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 2/3 cups drained and rinsed canned white hominy (two 15-ounce cans)
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
lime wedges, for serving
Garnishes such as diced avocado, cilantro leaves, chopped onion, shredded lettuce, thin-sliced radishes (optional)
Pozole Recipe at Cooking.com
DIRECTIONS
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high.


Add the pork to the pot and cook, stirring occasionally, until the pork starts to brown, about 3 minutes. Stir in the garlic, water, broth, hominy, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the pork is just tender, about 10 minutes. Serve with the lime wedges and the other garnishes, if using.


HOMINY: Hominy is dried white or yellow field corn with the hulls and germs removed. Often used in Mexican cooking, hominy (called pozole in Mexico) is available dried or canned. The dried version must be reconstituted, which takes several hours of simmering but fills your kitchen with an irresistible corn aroma. For speed, canned hominy is the delicious and easy choice.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 277
Fat. Total: 11g
Fiber: 3g
Carbohydrates, Total: 19g
Sodium: 1419mg
% Cal. from Fat: 36%
Cholesterol: 55mg
Protein: 24g
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