Green Chile-Pork Pozole

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yield: Makes 2 servings

This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.

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

Preparation

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.