Pozole is a slow cooked Mexican stew with big hunks of tender pork and hominy, along with chili and South American spices for a ton of flavor. I partnered with Smithfield, using their Boneless Pork Loin, to create this recipe, so I hope you try and comment on what you loved about it! Smithfield® is inspiring families to “shake up” their cooking routines with the Smithfield Fresh Pork Shake It Up Challenge, offering a chance to win $5,000 and hundreds in other great prizes. From now through April 8, visit www.Smithfield.com/ShakeItUp to submit a photo of your original dish along with a brief description on how you shake up your meal routine to receive one entry into the Contest. Limit one Photo entry per person.
Traditional Pork Pozole
2 lbs boneless pork shoulder, cubed (this is the one I used)
2 tbsp olive or vegetable oil
generous sprinkle of salt and pepper
2 tbsp ground cumin
1 tsp dried oregano
1 tbsp ancho chili powder (can substitute regular chili powder)
1 dried guajillo pepper
4 cloves of garlic, minced
1 large onion, diced
1 – 15 oz can of hominy, drained
1 8 oz can mild diced green chilis
2 cups of chicken broth
juice from one lime
Salt the cubed pork generously and sear it with the olive oil in the InstantPot. Add the hominy, green chili, spices, garlic, onion, lime juice guajillo pepper and the broth, stir to combine. Place the top on, seal the steam lever on top and cook on the ‘stew’ function (50 minutes). Release the steam and serve. I serve one with sliced radishes, fresh cilantro and a lime wedge. Enjoy!