Abuelo's Pozole

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Ingredients

4 cups soaked hominy
1 medium white onion
4 cloves garlic, smashed
1 inch carrot, sliced in ¼ slices
2 inches zucchini, sliced in ¼ rounds
2 cups finely sliced cabbage
1 tablespoon dried oregano
1 tablespoon dried ground cumin
2 tablespoons dried chili powder
1/2 tablespoon paprika
6 cups chicken stock or vegetable stock
2 pounds pork steaks or other heavily marbled cut (optional)
6 tablespoons vegetable oil
Salt and pepper
1/2 cup sliced radishes
1/4 cup finely diced white onion, for garnish
1/4 cup cilantro, roughly chopped
4 stale corn tortillas, sliced and fried into strips
2 avocados, peeled and cut into large chunks
2 limes in wedges

Preparation

1
Heat 3T vegetable oil in a large Dutch oven or thick bottom stock pot over medium high. When hot, sear pork, 3-4 minutes per side until golden brown.
2
Remove and set aside.
3
Remove all but 3 T of rendered fat, reduce to medium heat and sauté onion and garlic until onion is translucent, about 3 minutes.
4
Add spices and sauté for one minute more, salt and pepper to taste.
5
Add pork, hominy and stock.
6
Bring to boil and reduce to simmer for 20-30 minutes, or until pork is fork tender. Remove pork, break into bite-sized chunk and return to pot with cabbage, zucchini and carrots.
7
Cook for another 5-10 minutes, until carrots are tender.
8
Serve in bowls with radishes, onion, cilantro, tortillas and avocados as garnish.
9
Squeeze the juice of one quarter lime before serving.
.

Yield:

12.0 servings

Added:

Tuesday, February 8, 2011 - 11:26am

Creator:

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