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Emalita’s

Pozole

Ingredients

2 tbsp cooking oil
1 onion chopped
Pork tenderloin (about ¾ pound cut into cubes)
2 cloves garlic (minced)
3 cups water
3 cups chicken broth
2 15 oz cans hominy
1 ¾ tsp salt
¼ tsp ground black pepper
Lime wedges

Garnishes … diced avocado, cilantro, chopped onion, shredded cabbage, and
thin sliced radishes

Lagniappe

In a large pot, heat the oil over medium heat, add the onion and cook until
translucent (about 5 min)

Add the pork and cook till the pork begins to brown, stir in the garlic, water,
broth, hominy, salt and pepper. Bring to a boil. Reduce the heat and simmer
till the pork is tender (about 10 min).

Serve with the garnish on the side

Goes great with a Mexican beer of your choice

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