Authentic New Mexican Pork Pozole Recipe | Easy & Flavorful

New Mexican Pork Pozole

YIELD Makes 6 to 8 servings

INGREDIENTS

1 cup uncooked dried lima beans, rinsed 2 tablespoons vegetable oil 1 pound pork tenderloin, cut into 1-inch cubes 1‑1/2 cups chopped onions 3 cloves garlic, minced 2 cups canned chicken broth 1 can (14-1/2 ounces) whole tomatoes, undrained, chopped 2 bay leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon red pepper flakes 1 can (16 ounces) yellow hominy, drained 3 medium zucchini, diced Hot cooked brown rice

PREPARATION:

1. Place beans in medium saucepan and cover with 4 inches of water. Bring to a boil over high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour.
2. Heat oil in Dutch oven over medium-high heat. Add pork; cook until browned, stirring frequently. Remove pork with slotted spoon; set aside.
3. Add onions and garlic to Dutch oven; cook and stir 3 minutes or until onions are tender. Remove from heat.
4. Drain beans; add to onion mixture. Add pork, chicken broth, tomatoes with juice, bay leaves, cumin, coriander and red pepper flakes. Bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 1-1/2 hours.
5. Add hominy and zucchini to bean mixture; simmer, covered, 25 to 30 minutes until beans are tender. Remove bay leaves; discard.
6. Spoon hot rice into serving bowls. Top with pozole. Garnish with fresh cilantro and habañero pepper, if desired.

This recipe appears in: Southwestern