Green Chile Pozole

Warm, comforting, and bursting with bold flavors, this Green Chile Pozole is a modern twist on a classic Mexican favorite. By using Cookwell & Company Green Chile Stew, you can recreate the rich, savory broth that makes pozole so irresistible—without spending hours in the kitchen. Packed with tender hominy, hearty pork (or chicken), and the perfect hint of Hatch green chile heat, this dish is a cozy, one-pot meal that's perfect for weeknights or special gatherings.

• 2 tablespoons vegetable oil
• 1 package (about 1-1/2 to 2 pounds) pork tenderloin, trimmed, and cut into 1/2-inch cubes
• 2 large garlic cloves, minced
• 1 jar Cookwell & Co. Two-Step Green Chili Stew Mix
• 4 cups chicken broth, or more as needed
• 1 15-ounce can diced fire-roasted tomatoes and their juice
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 1 15-ounce can white hominy, drained and rinsed
• Optional garnishes: avocado, cilantro, shredded cheese, sliced jalapeno, sour cream, sliced radishes.

• Heat the oil in a Dutch oven over medium-high heat. When oil is hot, add the meat cubes and cook to sear them until lightly browned, about 8 minutes.
• Toss in the garlic and cook for about 2 minutes. Do not allow garlic to brown. 
• Add all remaining ingredients, except garnishes, stirring up browned bits from bottom of pan.
• Bring the soup to a boil, then lower heat and simmer for about 20 minutes, or until the pork is tender. 
• If the soup is thicker than you’d like, add additional chicken broth until it reaches desired consistency. 
• Serve hot in shallow soup plates. Garnish as desired.