M-m-m-my Pozole!
Jul. 29th, 2010 09:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lillibetI know I've posted this before, but it's so good that I just had to share again!
POZOLE
Mexican Pork & Hominy Stew
INGREDIENTS
1 lb. pork (really anything will do—I often use pork chops that have gotten freezer-burnt)
1 medium yellow onion, diced
1 14.5 oz. can white hominy (often shelved with the beans in the Mexican section)
1 14.5 oz. can diced tomatoes
1 6 oz. can of chopped green chiles
1 Tbsp. cooking oil
salt & pepper
4 cups chicken stock
DIRECTIONS
· heat skillet with 1 Tbsp olive oil over medium-high heat
· while the pan and oil are heating, rinse & pat dry pork, chop into chunks (maybe 1-inch cubes), salt & pepper lightly and cook over medium high heat until browned (you can skip this step, but it’s better if you do it)
· while pork is browing, dice onion
· remove pork to plate
· sautee onion in pan
· dump onions and pork into slow cooker or large pot (if you've got a deep skillet or Dutch oven, you can do it all-in-one)
· add 1/4 cup of stock to browning pan and bring to a boil while scraping up any bits, then add to pot
· add hominy, tomatoes, chiles and remaining stock to pot
· cook for a long time (in the slow cooker, I usually let it go for 4 hours on high, then turn it down to low for another 8 hours—on the stovetop, bring the whole thing to a boil and then simmer it for 2-3 hours…but, really, this is forgiving stuff and I’ve served it after only a couple of hours of cooking with no complaints—the longer you cook it, the better it gets)
SERVING SUGGESTIONS
- just re-heat and serve
- great with quesadillas
- you may want to add lime juice, salt and Tabasco to taste
- this can turn into a fun make-your-own style dinner by offering any of the following to be stirred in at the table:
· tortilla chips
· shredded lettuce
· chopped scallions
· diced avocado
· shredded Monterey Jack
· sour cream
but really, it’s plenty tasty without!
POZOLE
Mexican Pork & Hominy Stew
INGREDIENTS
1 lb. pork (really anything will do—I often use pork chops that have gotten freezer-burnt)
1 medium yellow onion, diced
1 14.5 oz. can white hominy (often shelved with the beans in the Mexican section)
1 14.5 oz. can diced tomatoes
1 6 oz. can of chopped green chiles
1 Tbsp. cooking oil
salt & pepper
4 cups chicken stock
DIRECTIONS
· heat skillet with 1 Tbsp olive oil over medium-high heat
· while the pan and oil are heating, rinse & pat dry pork, chop into chunks (maybe 1-inch cubes), salt & pepper lightly and cook over medium high heat until browned (you can skip this step, but it’s better if you do it)
· while pork is browing, dice onion
· remove pork to plate
· sautee onion in pan
· dump onions and pork into slow cooker or large pot (if you've got a deep skillet or Dutch oven, you can do it all-in-one)
· add 1/4 cup of stock to browning pan and bring to a boil while scraping up any bits, then add to pot
· add hominy, tomatoes, chiles and remaining stock to pot
· cook for a long time (in the slow cooker, I usually let it go for 4 hours on high, then turn it down to low for another 8 hours—on the stovetop, bring the whole thing to a boil and then simmer it for 2-3 hours…but, really, this is forgiving stuff and I’ve served it after only a couple of hours of cooking with no complaints—the longer you cook it, the better it gets)
SERVING SUGGESTIONS
- just re-heat and serve
- great with quesadillas
- you may want to add lime juice, salt and Tabasco to taste
- this can turn into a fun make-your-own style dinner by offering any of the following to be stirred in at the table:
· tortilla chips
· shredded lettuce
· chopped scallions
· diced avocado
· shredded Monterey Jack
· sour cream
but really, it’s plenty tasty without!
