Mmmm - Pozole

Categories: Mexican Soups Vegetables Meats; Servings: 6

• 1/4 c Vegetable Oil
• 1 ea Clove Garlic; Finely Chopped
• 1/2 lb Pork; Boneless Shoulder, *
• 1/4 c Flour; Unbleached
• 1/2 c Onion; Chopped, 1 Medium
• 15 oz Pinto Beans; Drained, 1 cn
• 30 oz Hominy; Drained, 1 cn
• 1/4 c Carrot; Chopped
• 1/4 c Celery; Chopped
• 1/4 c Green Chiles; Chopped
• 1 T Red Chiles; Ground
• 3 c Chicken Broth
• 1 t Salt
• 1/4 t Pepper
• 1 1/2 t Oregano Leaves; Dried
• 1/4 c Onion; Chopped, 1 small
• 1/4 c Cilantro; Fresh, Snipped
• 1 x Lime Wedges
• 1 x Tortilla Chip

This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork

* Pork should be cut into 1/2-inch cubes.

The Ranger

Pozole

Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips.

SIEHE AUCH UNTER

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