Quick Pork Tenderloin Pozole Verde
A super quick and easy take on the classic Mexican pork and hominy stew, this Pozole recipe uses a jar of salsa verde to create big flavor in no time at all. Just watch the amount of salt you add, as the salsa probably has enough for the whole dish.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 2 to 3 tablespoons olive oil
- 1 to 1.5 pounds pork tenderloin, sliced into thin medallions
- 1 medium sweet onion, sliced
- 1 teaspoon ground cumin
- 3 cloves garlic, minced or grated
- Two, 15-ounce cans hominy (white or yellow or both), drained
- 16-ounce jar of salsa verde
- 2 tablespoons honey
- 3 cups low sodium chicken stock (24-oz.)
Suggested Toppings: Radishes, tortilla chips, cotija or feta cheese, sliced avocado, Sour Cream, Tajin seasoningÂ
Instructions
- Add a couple/few tablespoons of olive oil to a large, deep-sided pan set over medium-high heat. Working in two batches, add the pork to the pan and cook on one side until very brown; about 4 to 5 minutes. NOTE: You don’t need to salt the pork at this point – save that until the end. Toss/stir and cook for another minute or so, to lightly sear the other side(s). Transfer to a plate/tray and set aside for now.
- Add another tablespoon of oil to the pan and reduce the heat to medium. Add the onion and cumin, and cook for a few minutes until tender.Â
- Add the garlic and cook for one minute, stirring frequently so it doesn’t burn. Add the hominy, salsa verde, honey, and about 3 cups of stock.Â
- Add the pork back into the pot, along with the juices, and simmer (uncovered is fine) for about 20 minutes. Taste and adjust for seasoning as needed. Serve in bowls with sliced avocado, sour cream, radishes and crunchy chips, if desired.Â
Notes
If your pozole’ needs more liquid, just add water until you get it to the consistency that you like.Â