Pork Pozole

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.


1 pound boneless pork loin, diced
2 tablespoons vegetable oil
1 large sweet onion, chopped (about 1 cups)
3 cloves garlic, minced
8 cups Swanson® Chicken Broth
1 teaspoon cumin
1 canned chipotle pepper in adobo sauce, drained and minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (about 15 ounces) hominy, rinsed and drained
0.25 cup chopped cilantro


Season the pork as desired.  Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the saucepot.
Add the remaining oil to the saucepot and reduce the heat to medium. Add the onion and garlic and cook until tender, stirring occasionally.
Stir the broth, cumin, 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.   Season to taste.  Sprinkle with the cilantro.