Purple Kitchen Treats

Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.

However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.

My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.

From the heart of my purple kitchen to you,

Sunday, July 24, 2011

365 in 365 - #92 - Pozole

I learned about Pozole from the woman who owns my favorite jewelry store (Castle Gap Jewelry in Dallas).  Maxine is one of the most spunky "little old ladies" that I know.   She has a heart that is 100 time her size.  She is sweet, funny and kind...but she is also full of the dickens and I love to spend time visiting her and her family.  

One year, I brought her a few of my turkey, cranberry and chipotle tamales for Thanksgiving and we got to talking about cooking, spicy foods and traveling.  She asked me about pozole, which I was familiar with, but had not really played with any recipes.  Maxine asked if I would make some, but instead of using chicken, she asked if I would use pork instead.....I did, and the following is the result of that adventure.

Sweet Sue's Pozole

4 quarts chicken stock
3 lbs pork tenderloin, trimmed and roasted for 25 minutes at 350', then cut into 1/2 inch cubes.
2 large cans hominy, drained and rinsed
1 – 15 ounce jar of "medium" or "hot" salsa verde
1 large onion, diced
4 tbsp olive oil
1 tsp cumin
1 tsp salt
1 tsp pepper
Mexican Crema – this is a softer and smoother version of sour cream

Heat 4 tbsp olive oil in a large pan
Add the onion and sauté until translucent
Add the chicken stock, salsa verde and cumin and bring to a slow simmer, being very careful to not boil
Add the pork and hominy and stir 
Cook for an additional 15 minutes until heated through.

Garnish with a drizzle of crema Mexicana and enjoy.

Ladies and gents......this is VERY good!!!


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