USA Pork Pozole Poblano-Style

Discover a new recipe! The Pozole de Cerdo a la Poblana is full of flavor, texture, and color! Take note and impress your guests.

INGREDIENTS

3 Boneless pork chops from the USA
1 Tablespoon of vegetable oil
1 Chopped onion
4 Garlic cloves
2 Cans (400 g) of creamed corn

1 Can (400 g) of tomato sauce
1 Can (400 g) of beef broth
2 Tablespoons of chili powder
1 Teaspoon of oregano
1/4 Cup of water
2 Tablespoons of flour

30 minutes

Heat the oil in a deep saucepan or Dutch oven over medium-high heat. Add and stir in the onion and garlic; cook until soft but not browned. Add the pork and cook, stirring for 2-3 minutes or until the meat is slightly browned.
Add the corn, tomato sauce, broth, chili powder, and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes or until the pork is tender, stirring occasionally.
Whisk the flour with water and add it to the stew.
Continue cooking, stirring constantly, until the mixture thickens. Garnish with cilantro.

Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa