FACTOID:Pozole is a traditional Mexican stew that dates back to pre-Columbian times. Today this dish’s popularity has spread to the Southern United States and is served in New Mexico on Christmas Eve to celebrate the year’s blessings.
- 1 pound country-style boneless pork ribs, cut in 1 inch squares
- 1 small onion, diced
- 1 teaspoon minced dried poblano chili pepper
- 6 plum tomatoes, stems removed
- 1 can (fifteen ounces) white hominy
- 1 can (fifteen ounces) yellow hominy
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon dried cumin
How to make it
Sautee the pork in a non-stick skillet until halfway cooked, remove. Leave fat in skillet and sautee the onion. Add the meat, the onion and all the remaining ingredients to the crock pot and cook on low heat for six to eight hours. Serves 6.
Serving Suggestions: Pozole can be served in large flat bowls, garnished with fresh cilantro with warm corn bread on the side. Avocado slices and fresh lime can be passed, along with hot sauce or salsa.
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