Every New Year’s Eve while I was growing up my Grandma would make pozole and every Christmas she would make tamales. I figured that I would continue this tradition and make some pozole for my family. I have yet to attempt to make tamales even though my Grandma mailed me her recipe months ago. Here is the recipe that I use. It’s not exactly like my Grandma’s but it works for us.
1 lb. pork tenderloin, cut into 1/2″ pieces
2 c. chopped onion
4 cloves garlic, minced
1 1/2 TBS. chili powder
1 (14oz) can chicken broth, or more for more broth
1 (15.5oz) can hominy, drained
3/4 tsp ground cumin
1/8 tsp salt
cabbage, sliced thinly
In a large pot over medium-high heat, put some oil in and add pork to pot cooking for 4-5 min and brown on both sides. Remove and set aside.
In same pot, over medium-high heat add a little oil saute onions for 2-3 minutes add garlic, chili powder and cook for 15 seconds. Add pork back to the pot and chicken broth stir and bring to a boil. Cover and reduce heat and simmer for about 30 minutes. Add drained hominy, cumin and salt(if needed). Simmer uncovered for another 20 minutes. Serve in a bowl with a squirt of lemon, cabbage, raw onion, an cilantro; or any variation of the garnishes. Enjoy on a cold day or just cause you have a hankering for a good soup.