Must-Try Pork Pozole with Avocado, Lime, and Cilantro

Pozole is a stew that dates back to pre-Columbian times, made by the Aztecs. To them, the corn was sacred and prepared in a ritualistic way. Nowadays, the corn is represented in the form of hominy, or dried maize kernels that have been treated with an alkali (ionic salt). This stew is made with aromatic ingredients including poblano chilies, garlic, onion, and oregano. The recipe uses pork but this stew can be made with chicken or beef. The garnish of fresh slices of avocado is the finishing touch to a rich and flavorful meal.

Pork Pozole with Avocado, Lime, and Cilantro

Ingredients:

1 pound of poblano peppers

6 garlic cloves

1 large sweet yellow onion

29 ounces ounces (2 - 14.5 cans) white hominy

1 1/2 pounds pork (any cut)

1/2 teaspoon kosher salt

2 teaspoons dried Mexican oregano

2 tablespoons olive oil

3 cups reduced sodium chicken broth

3 teaspoons ground red New Mexico chilies

Salt and pepper

Directions:

Season pork with salt and pepper and roast in a 350 degree oven until done (exact time will depend on cut and weight). Once done, remove from oven and set aside to cool enough to pull meat from bone or to cut into 1-inch pieces.

Preheat broiler. Once hot, broil poblanos (or Hatch peppers) on a baking sheet until black, turning as needed to blacken all sides.

Mince garlic and cut onion into chunks. Mix the two together in a bowl and set aside.

Drain hominy and set aside.

Add oil to skillet and saute onions over medium-high until softened. Add oregano and ground chilies and cook an additional 1-2 minutes.

In a stock pot, add broth, hominy and pork. Cover and bring to a boil, then reduce heat and simmer to blend flavors, about 15 minutes.

Remove the stems, skins and seeds from the poblanos and discard. Chop the peppers.

Stir the poblanos into the posole and cook another 5-10 minutes.

Ladle into bowls and garnish with lime wedge, sliced avocado, cilantro, sour cream. Serve with fresh steamed corn tortillas.

Pork Pozole with Avocado, Lime, and Cilantro

Ingredients:

1 pound of poblano peppers

6 garlic cloves

1 large sweet yellow onion

29 ounces ounces (2 - 14.5 cans) white hominy

1 1/2 pounds pork (any cut)

1/2 teaspoon kosher salt

2 teaspoons dried Mexican oregano

2 tablespoons olive oil

3 cups reduced sodium chicken broth

3 teaspoons ground red New Mexico chilies

Salt and pepper

Directions:

Preheat broiler. Once hot, broil poblanos (or Hatch peppers) on a baking sheet until black, turning as needed to blacken all sides.

Mince garlic and cut onion into chunks. Mix the two together in a bowl and set aside.

Drain hominy and set aside.

Add oil to skillet and saute onions over medium-high until softened. Add oregano and ground chilies and cook an additional 1-2 minutes.

In a stock pot, add broth, hominy and pork. Cover and bring to a boil, then reduce heat and simmer to blend flavors, about 15 minutes.

Remove the stems, skins and seeds from the poblanos and discard. Chop the peppers.

Stir the poblanos into the posole and cook another 5-10 minutes.

Ladle into bowls and garnish with lime wedge, sliced avocado, cilantro, sour cream. Serve with fresh steamed corn tortillas.

Must-Try Pork Pozole with Avocado, Lime, and Cilantro

Tags

About the Author

Cookie Consent

Must-Try Pork Pozole with Avocado, Lime, and Cilantro

Tags

About the Author