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Pork and Hominy in a Red Chile Broth

Source: Casual Cuisines of the World - Cantina
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 6
Pozole is a staple of the Mexican table, and each region offers several variations. The stew's name refers to whole-kernel hominy - large kernels of dried corn that have been soaked in unslaked lime to remove their outer skins and puff them up. In this recipe, tougher cuts like pork shoulder or butt give abundant flavor and grow tender with slow, gentle cooking.
1 lb boneless pork shoulder, cut into 1-inch cubes
4 cups water
4 dried ancho chile peppers, stemmed, seeded
5 cloves garlic
1½ teaspoons dried oregano
2 tablespoons vegetable oil
1 large yellow onion, diced
2 cups well-drained canned hominy
3 cups chicken or pork stock, or as needed
For Garnishes
Sliced radishes, shredded lettuce, diced onion, corn tortilla chips, diced avocado, lime wedges
Pork and Hominy in a Red Chile Broth Recipe at
Sprinkle the pork with salt. Combine the pork and the water in a large skillet. Bring to a boil, reduce the heat to medium and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel.

Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. Set aside.

In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy and chicken or pork stock, adding more stock if needed for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 minutes. Taste and adjust the seasonings.

Ladle the stew into warmed shallow bowls. Arrange the garnishes in small bowls and let guests add to the stew to taste.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 251
Fat. Total: 11g
Fiber: 4g
Carbohydrates, Total: 17g
Sodium: 261mg
% Cal. from Fat: 39%
Cholesterol: 51mg
Protein: 20g
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