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!!!

Enjoy,

S.