Pork Pozole

Campbell's Pork Pozole Recipe

Pork, chipotle pepper and hominy provide authenticity to this slowly simmered, traditional Mexican soup.  Although pozole is typically served on special occasions, this recipe is simple enough for everyday.

At a glance

Prep

15 min.

Total

1 hr. 5 min.

Serves

6

Servings: 2 cups each

Cook: 50 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

2 tablespoons vegetable oil
1 pound boneless pork loin, diced
1 large sweet onion, chopped (about 1 cups)
3 cloves garlic, minced
8 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon cumin
1 chipotle chilies in adobo sauce, minced
14 1/2 ounces (1 can) diced tomatoes, undrained
1 can (about 15 ounces) hominy whole kernel corn, rinsed and drained
1/4 cup chopped cilantro

How to Make It

  • 1

    Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the pork and cook until it's well browned, stirring often. Remove the pork from the saucepot with a slotted spoon.

  • 2

    Add the remaining oil to the saucepot and reduce the heat to medium. Add the onion and garlic and cook until they're tender.

  • 3

    Stir the broth, cumin, chipotle pepper, tomatoes and hominy in the saucepot. Heat to a boil. Return the pork to the saucepot and reduce the heat to low. Cover and cook for 35 minutes or until the pork is cooked through and tender. Garnish with the cilantro.

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  • Tip: Hominy is dried white or yellow corn kernels with the germ and hull removed. When canned, it's ready-to-eat. The form of ground hominy is also known as corn grits or simply grits.
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RID#50277

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