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!!!