Green Chile-Pork Pozole

southwestern soup/stew pork sauté quick & easy dinner lunch healthy hominy/cornmeal/masa chile pepper self dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Ingredients

1 1/4 teaspoons olive oil

1/2 cup diced onion

1/4 cup diced celery

2 tablespoons chopped fresh cilantro, divided

2 1/2 teaspoons chopped garlic

1/2 pound lean, boneless pork loin, diced

1/2 cup drained hominy (or drained canned corn)

1/2 cup diced green poblano pepper

3 ounces canned tomatillos, diced

2 teaspoons cumin seeds

2 teaspoons dark chili powder

2 3/4 cups chicken stock

1 teaspoon ground coriander (optional)

Salt and freshly ground black pepper

Method

Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.