Mexican Pozole

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It is no secret that I love Mexican food. Just about any Friday evening, you can find me at the local Mexican restaurant digging into guacamole and a margarita. When we were in Vegas, a friend saw Pozole {also known as Posole} on the buffet and asked me about it. I realized at that point that I had never actually had it! So, of course, I grabbed a bowl and tried it. I couldn’t leave it behind in Vegas though so I decided to make it at home too.

Traditional Mexican Pozole is made with pork so I went with that versus chicken which I have also seen in recipes. I don’t have a ton of time to spend in the kitchen so I used a few convenience items to make it a little easier. Being National Canned Food month, I had stocked up on some canned foods from the store. Canned food can be so great for helping get a meal together quickly but still with quality ingredients. Not many people realize it but canned produce is on par nutritionally with fresh and frozen varieties, and in some cases even better.

I typically make meals using canned food staples as part of the Cantry Thursday movement. By the time Thursdays roll around, most of my groceries have been used or have spoiled, and I do not feel making another stop at the store. Plus, the end of the week is always super busy for me. The solution is not the takeout menu drawer in our house…itʼs our Cantry. Nutritious, fresh and flavorful meals are achievable quickly and easily thanks to the canned foods in my pantry.

Ingredients for Mexican Pozole:

1 lb pork tenderloin, cut into 1 inch pieces
2 cloves garlic, minced
1/2 cup onion, finely chopped
1 Tbsp oil
1 can red enchilada sauce
2 cups chicken broth
1 can Muir Glen fire roasted tomatoes
1-2 tsp ancho chile powder
1 28oz can hominy, rinsed and drained
1/4 cup lime juice
Optional Add-in:
shredded cabbage
cilantro
chopped red onion

Let’s Make It:

1) In a large pot, heat oil over medium heat. Add pork, onion and garlic. Saute for 2-4 minutes until pork is lightly browned. 

2) Add enchilada sauce, chicken broth, tomatoes and chiles. Bring to a boil and reduce heat to a simmer. Simmer, partially covered, for 20 minutes. Stir in hominy and cook for an additional 10 minutes. Remove from heat and stir in lime juice. Remove chiles before serving.

This pozole was so easy to make and tasted amazing. My husband absolutely raved about it. I didn’t tell him how easy it was to make thanks to being able to grab some ingredients from our “Cantry.”