Easy Pozole (Mexican Pork and Hominy Stew)
Instructions include options for cooking on the stove-top or in a slow cooker.
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- 2 1/2 lb
- pork shoulder, cut into bite-size pieces
- 1 Tbsp
- cooking oil
- 2 Tbsp
- unsalted butter
- 1 large
- 3 clove
- garlic, minced
- 2 large
- jalapeño peppers, seeded and diced
- 1 to 2 oz
- dried red new mexico chiles, seeded and diced
- 3 tsp
- ground cumin
- 1 1/2 tsp
- mexican oregano
- 1/2 tsp
- black pepper
- 1/4 c
- medium green salsa
- 2 (15-oz) can(s)
- white hominy, rinsed and drained
- 1 qt
- pork stock or chicken stock, to cover
- lime wedges, for optional garnish
- fresh chopped cilantro, for optional garnish
1Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
2In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
3STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked.
SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
4Garnish with lime wedges and cilantro, and serve.