I have no idea where I got this recipe, but I have been making this for the last few years.
Ingredients:
1 C red chile sauce (see my cheater chile sauce at end)
2 Tbsp olive oil
1.5 lbs stew pork in 1" chunks
1 tsp salt
1 tsp cumin
black pepper (to taste, I guess, since I never wrote down a quantity)
1 onion, diced (I use yellow)
3+ cloves garlic, minced (I rarely stop at 3)
6 C chicken broth
3 C hominy (canned is easiest, Juanita’s brand is popular here)
- Heat olive oil in large pot over medium-high heat. Season pork with salt, cumin, and black pepper. Add to pot and start to brown.
- Add onion to the pot & cook till softened, about 5 minutes. Add garlic and cook till fragrant, another 30-60 seconds.
- Add red chile sauce, chicken broth, and hominy.
- Bring to a boil, then reduce heat to medium and continue cooking for 30 minutes, or until pork is cooked through and tender.
Serve with garnishes of choice: avocado, sliced radishes, cilantro, crema, shredded cabbage, shredded chedder cheese, etc.
This is probably 5-6 servings. Two of these plastic bowls ended up being lunch for my DH and I and a bowl for a friend’s supper. The other two went into the freezer for us to eat later in the week.
I failed to get a beautiful pic of the garnished serving because I was hungry…
Oh! My Cheater’s Chile Sauce:
3 Tbsp red chile powder (I use a mix of mild and hot to make a “medium”)
1 tsp salt
1 Tbsp olive oil
1 clove of garlic, minced (unless you put the whole head of garlic in the pozole already)
1 tsp dried Mexican oregano
1 C water (or of the chicken broth when I make this for pozole)
whisk together
My Love makes his on the stove top, but that is too much work if it’s just going into something I am cooking already.
Why is it for cheaters? Because it uses chile powder instead of full dried chile pods. I aim to be the lazy New Mexican Grandma someday. Lol…
Enjoy!
