PORK AND POZOLE WITH CHIPOTLES

Pork And Pozole With Chipotles image

Provided by Mark Bittman

Categories dinner, weekday, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

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Ingredients

4 cups cooked or canned pozole (or hominy)
1 pound pork shoulder, trimmed of excess fat and cut into chunks
Salt and pepper to taste
1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1 dried chipotle, or 1 chile en adobo, or to taste
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges

Steps:

Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 5 grams