Soup‎ > ‎

Mexican Pozole

3 tbs. oil
1 lb. pork tenderloin
1 lb. boneless chicken breast
1 onion, chopped
2 cloves garlic, chopped
4 oz. diced green chiles
2 c. broth
2 c. water
2 tbs. chili powder
2 tsp. oregano
1 tsp. cumin
½ tsp. cayenne pepper
1 can yellow hominy
1 can white hominy

Stovetop Directions

Heat 2 tbs. oil in Dutch oven over med-high heat. Add chicken and/or pork. Cook and stir until the chicken is cooked through and the pork is browned on all sides. Shred chicken breasts. Heat remaining oil in same pot over medium-high heat. Cook and stir onion and garlic until soft and transparent. Return meat to skillet. Stir in broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more.

Slow Cooker Directions

Heat oil in skillet and brown pork on all sides. Place pork (seared) and chicken (uncooked) in slow cooker. Add remaining ingredients. (Add 1 can enchilada sauce, if desired.) Cover and cook on high 4 to 5 hours or on low 6 to 7 hours.

To Serve

Divide into bowls and serve with shredded lettuce or cabbage, sliced avocado, sliced radishes, chopped onion, lime wedges, and cilantro.