20-minute pozole will fill 'em up fast
You know what's better than a delicious home cooked meal in 30 minutes? A delcious home cooked meal in 20 minutes! You can make this delicous pozole stew in 20 minutes as long as you've got some premade sofrito on hand. I say make a large batch of sofrito and freeze it so you always have some on hand. Then on a day when you are racing to get dinner on the table, you can make this pozole stew without breaking a sweat!
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20-Minute Pozole Stew
2 pork tenderloins, cut into bite-size pieces (about 2 lbs.)
1 Tbsp. Knorr® Chicken flavor Bouillon
2 Tbsp. vegetable oil, divided
1 1/2 cups Simple Sofrito*
1 Tbsp. chipotle peppers in adobo sauce
1 can (15 oz.) hominy, rinsed and drained
1 cup water
1 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Combine pork with Knorr® Chicken flavor Bouillon in large bowl; set aside.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until almost done. Remove pork and keep warm. Repeat with remaining oil and pork.
Return pork to skillet. Stir in Simple Sofrito and chipotle peppers and cook, stirring occasionally, 2 minutes. Stir in hominy and water and bring to a boil over high heat. Reduce heat to medium-low and simmer 2 minutes or until pork is done.
Stir in lime juice, then sprinkle with cilantro. Season, if desired, with additional Bouillon and serve over hot cooked rice.
*Simple Sofrito: Process 1 cup fresh cilantro, 1 large onion, coarsely chopped, 2 large bell peppers, coarsely chopped, and 2 cloves garlic in food processor until all is finely chopped. Heat 2 Tbsp. vegetable oil over medium heat and cook vegetable mixture with 1 jar (1 lb. 8 oz.) Ragu® Traditional Sauce and 2 Tbsp. Knorr® Chicken flavor Bouillon partially covered, stirring occasionally, 30 minutes. Remove cover and cook, stirring frequently, an additional 20 minutes or until thickened. Refrigerate or freeze until ready to use.
Image and recipe courtesy of Knorr.com