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…
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…
The friend who I mentioned had a bowl for his supper is native New Mexican, my parents’ age, and is texting me right now about how darn good it is. HUGE compliment!
@MamaRhi that looks so great. I’m gonna have to try this one time soon. I like making my meals in larger batches sometimes and have been wanting to expand my cooking so this is on my list now to try.
This looks delicious!
And more importantly it looks like something all of my kids would eat.
Thanks for the recipe I’ll definitely give it a try. I might need to swap the hominy for regular corn, though. I have absolutely no idea where to buy hominy except on the internet for a truckload of money.
Thanks for the info that delivered a couple of more search results. Seems both names and Mexican white corn are equally used. I found one online shop that sells a large can for about 5€ but adds additional 5€ for shipping. I’m going to take a trip to the stores that have larger international sections and if I’m not able to find anything there I’ll order online.
Mexican and because of the geographical closeness most probably also New Mexican food is extremely rare to come by here in Germany.
There are so called Mexican restaurants but most of them don’t serve anything close to real Mexican food. One of my best friends in middle school had a Mexican mother and I used to live in California for some time and I love Mexican food.
Just recently I found a small African grocery store that sells plantains. So if you have any recipes for those I’d love to try them.
