Pozole Rojo de Puerco (Red Hominy Stew)

Ingredients

• 1.5 pounds pork tenderloin
• 2 cups hominy
• 4 medium tomatoes
• 1 large onion
• 3 cloves garlic
• 6 cups chicken broth
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 leaves bay leaves
• 1 large red bell peppers
• 2 medium zucchini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, sautéing until translucent.
2. 2Add cubes of pork tenderloin to the pot and sear until browned on all sides.
3. 3Blend tomatoes, red bell pepper, and a cup of chicken broth together to form a smooth sauce. Add this sauce to the pot.
4. 4Pour in the remaining chicken broth, add bay leaves, oregano, and cumin. Bring to a boil.
5. 5Reduce heat to low, cover, and simmer for an hour or until the pork is tender.
6. 6Add drained hominy and diced zucchini to the pot. Simmer for another 20 minutes.
7. 7Remove bay leaves. Adjust seasoning with salt, pepper, and lemon juice to taste.
8. 8Serve hot, garnished with fresh cilantro if desired.