What's in it
oil
1 lg yellow onion, chopped
2 lb (or so) pork shoulder/loin cut in small cubes
tall can of canned beer
cumin, ground coriander, red chili powder (sweet)
2 cans green chili, drained and chopped
1 lg can hominy, drained
1 small can corn, drained
steamed tortillas
mexican cheese, crumbled (Alexis, help me with the name here) or grated monterey jack
lime
chopped cilantro
How it's done
In a dutch oven, clear onions in oil on stovetop. Add pork and brown. Then add beer and spices, cover and simmer 45-60 minutes. Add cans of hominy, corn, chili. Simmer until warmed.
Serve topped with cheese, cilantro and lime. Eat with steamed tortillas (use them to pinch of pieces of the stew).
*We had this for dinner again tonight (July 2010) with Ngoc and Dave, and Dave's (mexican) grandma makes traditional pozole. He recommended adding a ham hock or pig's foot to the broth for stewing, and also recommended adding shredded fresh cabbage for garnish and sliced radishes.
Ooh, lame--I left a comment on here yesterday, but it didn't post! I don't know what happened. I was saying how great this is--I just cut out a pozole recipe about a week ago! Yum. This one looks much more doable, too. I've been meaning to make pozole for about 6 years. Since I lived with you, in fact. I even had a big can of hominy from Mi Tierra on San Pablo. It's about time I actually tried this!
ReplyDeleteYeah, the night we made this, I wanted it the next night, and the next...it's so delicious and easy. I was thinking I need to actually go into Mi Tierra soon, I've never been there! I love it b/c it's the only way I know how to eat hominy, which i love!
ReplyDeleteWe made this again for Lauren's birthday, and used a dark beer instead of light, and it came out pretty good as well. I realized we should have made Alexis' tortilla chips with these as an appetizer.
ReplyDelete