TINA'S HOLIDAY POZOLE
This pozole recipe came friom Bon Appetite, perfect for cold weather. It is one of those dishes that's better reheated the next day! Feel free to tweak spice and heat level. Like all recipes, it is a jumping off recipe. Take it where ever you want it!! Note: I used 6 New Mexico Chilies, toasted in dry pan, removed stem and...
Provided by Tina Swain
Categories Chili
Number Of Ingredients 11
Steps:
- 1. Thinly slice 2 onions. Heat 1 Tbsp. oil in stew pot sauté onion in oil until softened. Add 1 Tbsp and 1 tsp Ancho powder plus 1 Tbsp. and 1 tsp. oregano. Bloom until fragrant
- 2. Add pork cubes and 5 cups broth to stew pot. Bring to boil and bake 350 degrees for 2,hours or until tender.
- 3. Lift out pork pieces, let rest while you dice the remaining onions for about 7 minutes . Pour liquid from pot and refrigerate and skim any fat from liquid. In the stew pot heat the remaining 1 Tbsp. oil. sauté onions until tender and beginning to brown. Add remaining 2 Tbsp. and 2 teaspoon Ancho powder, the remaining 1 Tablespoon and 1 teaspoon oregano, chilies, garlic and cumin. Bloom in pan until fragrant. Cube or shred pork, add to stew pot along with any accumulated juices. Add the drained hominy
- 4. Bring to a boil and simmer 30 minutes. Serve with Chopped cilantro, lime wedges, radish slices, shredded cabbage and sour cream in desired for garnish
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love