Pozole is a stew from Mexico which means “hominy” – corn kernels treated with alkali. Pozole is a brothy concoction usually made with pork, chilies and stock. I thought we would prepare this magnificent stew with our leftover pork from our Instant Pot Glazed Pork Short Ribs Recipe and create a brand new meal with loads of flavor.
Smoky Pork Pozole is a simple preparation made with a few pantry ingredients and the leftover pork. If you don’t have leftover pork, you can buy 1 pound of pork shoulder, dice it up and sear it in a pan. Then, proceed with the recipe as written.
The smokiness comes from the chipotle chile or smoked jalapeno, which adds to the sauce and makes the most fragrant stew. The taste is mildly spicy and the hearty pork and hominy add to chunky texture. Chipotle chiles and canned hominy are available in most grocery stores.
Give your family an authentic Mexican experience with this Smoky Pork Pozole. I like to serve it with toasted corn tortillas and a fresh green salad.
1 onion, diced
1 clove garlic, minced
1 teaspoon cumin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 pound cooked boneless pork, any variety
1 cup tomato sauce
15 ounce can diced fire roasted tomatoes
3 cups chicken broth
1 chipotle chile in adobo
15 ounce can hominy
1. In a large dutch oven, add 2 teaspoons of olive oil, onion and garlic. Place over medium heat and saute for 4 minutes. Add cumin, salt and pepper and stir to combine, continue cooking for 1 minute.
2. Add in the cooked pork . Using a wooden spoon, break apart the pork into small chunks. Pour in the tomato sauce, tomatoes and chicken stock, stir.
3. Dice up the chile and add it to the stew, stir. Simmer pozole for 45 minutes with covered lid slightly a jar. Remove lid and add hominy, cook for 10 minutes. Ladle into bowls and Enjoy!