Whether you’re preparing for a fiesta with friends or just cooking dinner for two, this quick and easy pozole will really take you south of the border. Pozole, or hominy, is corn treated with lime or lye and is the basis for wonderful soups and stews throughout Latin America.

Hearty Party Pozole

1 pound lean boneless pork loin, cut in 1/2-inch pieces
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil - divided use
1 large onion, chopped
4 cloves garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
4 (14.5-ounce) cans white hominy, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken broth
1 (4.5-ounce) can diced green chiles
1/2 cup finely chopped green onions, for garnish

1. Season pork with pepper.
2. Heat half of the oil in a 4-quart saucepan over high heat. Add pork and cook, stirring until no longer pink, about 5 minutes. Transfer meat to a clean plate.
3. Reduce heat to medium, add remaining oil, onion and garlic and cook, stirring until softened and golden, about 5 minutes.
4. Stir in chili powder and cumin and cook for 1 minute. Add hominy, tomato, chicken broth and green chiles and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors.
5. Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer. For a garnish, serve with green onions sprinkled on top.

Makes 6 servings.

Recipe provided courtesy of the Canned Food Alliance.