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New Mexican Pork Pozole

New Mexican Pork Pozole

New Mexican Pork Pozole


Makes 6 to 8 servings


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


  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.

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