Prep 30 mins
Cook 6 hrs
Make this popular Mexican dish for your next meal. 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. Thank you Reader's Digest
- 1 lb country-style boneless pork ribs, cut 1 in. squares
- 1 small onion, diced
- 1 teaspoon minced dried poblano chile
- 6 plum tomatoes, stems removed
- 1 (15 ounce) can white hominy
- 1 (15 ounce) can yellow hominy
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon ground cumin
- Saute the pork in a non-stick skillet until halfway cooked, remove.
- Leave fat in skillet and saute 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.
- 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.
I drained the hominy and added two cups of chicken broth. I also added more cumin and a minced jalapeno. The revised result was very good!