This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. —Joan Hallford, North Richland Hills, Texas,
Ingredients
- 2 cups water
- 1 large poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 pounds boneless country-style pork ribs, cubed
- 1 can (29 ounces) hominy, rinsed and drained
- 2 cups reduced-sodium chicken broth
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- Optional: Fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro
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Directions
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Nutrition Facts
1-1/3 cups: 257 calories, 10g fat (4g saturated fat), 65mg cholesterol, 1005mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 22g protein.
