Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 tablespoon canola oil
3/4 pound boneless pork loin chops, trimmed of fat and diced
1 large onion, diced
2 tablespoons plus 2 cups water, divided
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 14-ounce can reduced-sodium chicken broth
1/4 cup cornmeal
2 15-ounce cans hominy, rinsed (see Ingredient note)
2 4-ounce cans diced green chiles
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1-2 tablespoons lime juice

1. Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.
2. Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.
3. Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 251 calories; 7 g fat (2 g sat, 3 g mono); 34 mg cholesterol; 29 g carbohydrate; 16 g protein; 5 g fiber; 510 mg sodium; 209 mg potassium.
Nutrition bonus: Selenium (33% daily value), Vitamin C (25% dv).

TIP: Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican section of large supermarkets—near the beans.

Too mild, watery, and basically tasteless. Needs more umph. Very disappointing recipe. I expect more from your magazine.

Vanessa, Arlington, VA

We love this recipe! If you add a little extra lime juice and put the cilantro on top, as suggested, it has plenty of flavor.

Lara Kees, Vicksburg, MS

Best to make your own broth from pork bones, but not quick. Add ground red chile "Gebhart's" or "Eagle Brand" are usually easy to find, or you can find it in small cellophane pkgs., to taste, the broth will turn red in color and it'll be spicy. Nix the cornmeal. Top it w/shredded cabbage. Serve with warm corn tortillas.

Mercedes, Los Angeles, CA

This recipe is good, but the tradtional mexican pozole you have side dish's, chopped up green onions, shredded cheese, radishes, cilentro, jalapeno. Crushed tortillo chips then you serve your soup, and add whatever you want on top of the soup. We love it this way.

sandra callison, Cauthers, CA

This recipe is not in any way even close to the way posole is cooked.

Alejandra, Oaklan, CA

You can also do red chiles or blend the green ones and don't forget the oregano. Top off your bowl w/chopped cabbage cilantro & green oinions. If you'd like you can sub chicken for pork too. Yummy!!! Great on a cold day!

Opinion, Salome, AZ