Easy Green Pozole Recipe with Enchilada Sauce
Pozole is a traditional Mexican soup that is often made with pork, hominy, and vegetables. This recipe for Easy Green Pozole with Enchilada Sauce is a healthier version of the classic dish, made with lean pork and plenty of fresh vegetables.
Why Make Easy Green Pozole with Enchilada Sauce?
- It’s a healthy and delicious soup.
- It’s easy to make.
- It’s perfect for a cold winter day.
How to Make Easy Green Pozole with Enchilada Sauce
- In a large pot or Dutch oven, combine the pork shoulder, hominy, chicken broth, onion, garlic, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the pork is cooked through.
- Remove the pork from the pot and shred it. Return the pork to the pot and add the green chiles, tomatoes, and enchilada sauce. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
- Serve the pozole with shredded cabbage, radishes, lime wedges, and cilantro.
When to Make Easy Green Pozole with Enchilada Sauce
This soup is perfect for a cold winter day. It can also be made ahead of time and reheated for a quick and easy meal.
Where to Make Easy Green Pozole with Enchilada Sauce
This soup is perfect for a potluck or family gathering. It can also be enjoyed at home on a cold winter night.
Tips for Making Easy Green Pozole with Enchilada Sauce
- To make the soup more flavorful, add a few chipotle peppers in adobo sauce.
- For a vegetarian version, omit the pork and use vegetable broth instead of chicken broth.
- Garnish the soup with fresh cilantro, radishes, and lime wedges.
Recommendation
highly recommend this recipe for Easy Green Pozole with Enchilada Sauce. It’s a delicious and healthy soup that is perfect for a cold winter day.
Conclusion
hope you enjoy this recipe for Easy Green Pozole with Enchilada Sauce. If you have any questions, please leave a comment below.
easy green pozole recipe with enchilada sauce
Corn
1 pound pork tenderloin, cut into 1-inch pieces
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (4 ounce) can diced green chilies, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro leaves
1 lime, cut into wedges
You will need the following spices: chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper.
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1/2 cup water
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
3-4 hours
To make the green pozole broth, you will need: