Easy Pork Posole

Yield

6 servings

15

45

1 pound: pork loin, chopped

: salt and ground black pepper to taste

1 tablespoon: canola oil

1: onion, diced

2 tablespoons: water

4 cloves: garlic, minced

2: serrano peppers, minced

2 teaspoons: ground cumin

2 teaspoons: ground coriander

2 cups: water

2 cups: chicken broth

1 (14.5 ounce) can: diced tomatoes

1/4 cup: cornmeal

2 (15 ounce) cans: hominy, drained

1/4 cup: chopped fresh cilantro

1: lime, juiced

Season pork with salt and pepper.

Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.

Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.

Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

Calories: 289 kcal

Carbohydrates: 31.5 g

Cholesterol: 37 mg

Fat: 10.3 g

Fiber: 5.5 g

Protein: 16.2 g

Sodium: 813 mg