Pork & Hominy Pozole
Hominy is delicious. Don't be afraid of it. Here's an article from Huffington Post describing the process. Chances are, you've had hominy before and you just didn't know it. It tastes like every Mexican joint you frequent. It's one of my all time favorite ingredients in anything, ever.
This soup is one of my all time favorite Mexican dishes and the Pozole spice is made of things that you should already have on hand.
Pork & Hominy Pozole
serves 2-4
1 Pound Ground Pork
Olive Oil
1 14.5-Ounce Can Hominy, drained and rinsed
1 28-Ounce Can Whole Peeled Tomatoes, crushed roughly with hands
3 Cloves Garlic, pressed
2 Cups Pork or Chicken Stock
2 Limes, quartered
1 Avocado, sliced
1 Red Onion, sliced thin
1 Bunch Tuscan Kale, stems removed and roughly chopped
1 Large Bunch Cilantro, leaves picked, stems discarded
2 Ounces Queso Fresco, crumbled
1½ Tablespoons Pozole Spice Blend (Chipotle Powder, Ground Cumin, Mexican Oregano, Smoked Paprika, Cocoa Powder & Ground Cinnamon RECIPE BELOW)
Kosher Salt & Freshly Cracked Black Pepper
1. In a large pot heat olive oil on high until hot. Add ground pork and season with salt and pepper. Break apart with a wooden spoon and stir frequently to ensure the pork is cooked through and browning evenly. Transfer cooked pork to a bowl and set aside. Discard all but 1 tbsp fat left at the bottom of the pan, leaving the fond behind.
2. Turn the heat down to medium. Add sliced onion, pressed garlic and prepared Pozole spice blend. Cook until softened and fragrant being careful not to burn the garlic.
3. Add the kale and season slightly with salt and pepper. Cook, stirring occasionally until wilted. Add in one cup of stock and scrape the bottom of the pan, loosening any browned bits left behind.
4. Add in the hominy, crushed tomatoes & juices and remaining cup of stock to the pot. Season with salt and pepper. Turn heat to high and bring to a boil, stirring often. Once the pot comes to a boil, reduce heat to medium/low and simmer 10-15 minutes or until slightly reduced. Remove from heat and stir in the juice from a few limes. Taste for salt and pepper and serve garnished with tortilla chips, more lime wedges, sour cream and sliced avocado.
Pozole Spice Recipe:
1 tsp Chipotle Powder
1 tsp Ground Cumin
1 tsp Mexican Oregano
1 tsp Smoked Paprika
1 tsp Cocoa Powder
1 tsp Ground Cinnamon
1. Combine all. Save in container with tight lid, spice jar or ziplock bag.
