Red-Chile and Pork Pozole
| Yield: | 6 Servings |
| Categories: | Soups, Main Courses, Mexican, Pork |
| 5 | c | Water |
| 4 | Dried ancho chilies | |
| 2 | tb | Extra virgin olive oil |
| 3 | lb | Pork tenderloin; cut in 1 1/2" cubes |
| 4 | c | Hominy; 2 cans, drained and rinsed |
| 4 | lg | Garlic cloves; minced |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Dried oregano |
| 2 1/2 | ts | Salt |
| 1 | sm | Red onion; julienned |
| Chopped cilantro; for accompaniment |
Advertisement