Prep 15 mins
Cook 6 hrs
Another award-winner from our local natural food store's weekly flyer. Spicy yet comforting, you control the amount of "heat". Don't skip the garnishes-especially the radishes!
- 2 tablespoons corn oil
- 1 1⁄2 lbs pork butt
- 1 1⁄2 cups onions, chopped
- 1 tablespoon garlic, minced
- 2 cups tomatoes, peeled and chopped
- 2 -4 teaspoons salt-free cajun seasoning
- 1 pinch red pepper flakes, crushed
- 1⁄2 teaspoon Mexican oregano
- 1⁄2 teaspoon ground cumin
- 2 quarts pork stock (8 cups) or 2 quarts chicken stock (8 cups)
- 1 (29 ounce) can hominy, drained
- salt, to taste
- 1⁄4 cup radish, julienned
- 1⁄2 cup white onion, diced small
- 1⁄4 cup fresh cilantro, finely chopped
- sliced serranos or sliced jalapeno
- sour cream or Mexican crema
- diced avocado
- sliced black olives
- Alternate method: Cook pozole in a Dutch oven, covered at 350º for 1 hour to 1 1/4 hours.
- Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
- In same pan, sautè the onions for 2 minutes. Add the garlic and sautè 1 minute. Transfer the onion and garlic to a large crock pot.
- Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
- Cook on LOW for 6 hours.
- Before serving, add salt and pepper and adjust other seasonings if necessary.
- Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.