Pozole

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 1 cup Carrots
  • 3 cloves Garlic
  • 1 15 ounce can Hominy, white
  • 1 Jalapeno chili
  • 1 Lime wedges and extra jalapeno, slices
  • 1/2 tsp Oregano
  • 1 14.5 ounce can Tomatoes
  • 1 cup Yellow onion

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Kosher salt
  • 1/2 tsp Pepper, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thebeachhousekitchen.com

Ingredients

• 2 Tbsp. olive oil
• 1 lb. pork tenderloin, cut into 1/2 inch cubes
• 1 cup yellow onion, chopped
• 1 cup carrots, chopped
• 3 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground pepper
• 3 cups chicken stock
• 1 14.5 ounce can crushed tomatoes
• 1 15 ounce can white hominy, rinsed and drained
• 1 jalapeno chili, diced (discard seeds if you want it mild, keep the seeds if you want it spicier)
• lime wedges and extra jalapeno slices for garnish

Directions

• Heat oil in large dutch oven over medium high heat. Add pork and saute about 4 minutes, stirring until opaque on all sides. Remove pork from pot and place in a bowl.
• Add onions and carrots to the pot and cook for 5 minutes until softened.
• Add garlic, chili powder, cumin, oregano, salt and pepper stirring to coat vegetables evenly, about one minute.
• Add chicken stock, tomatoes, hominy, jalapeno and pork (with juices).
• Bring to a boil, then lower the heat to a simmer. Cover and simmer for 20 minutes. Test a piece of pork to mark sure it is cooked through.
• Season with extra salt and pepper if needed.
• Garnish with jalapeno slices and serve with lime wedges.