Pork Mexican Pozole Stew

Pozole means hominy in English. This is a traditional pork stew cooked very slow with hominy, garnished with avocado limes and cabbage. It's a stew that will warm your heart and your belly. 

 

Ingredients  

pork - tenderloin or pork shoulder, trimmed. 

onions

garlic

dried red chilies, whole

lime

cabbage  

avocado  

 

Get a nice cut of pork. I like about a  3/4 pound pork tenderloin. Trim any excess fat. Coat in olive oil, salt, pepper, and a good amount of cumin. Place in crock pot on high.

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Chop a medium yellow onion. Mash 3 cloves of garlic. Add these to the crock pot. Place the lid, stir as necessary.

Chili sauce

Get 1 small package, or 5 whole dried chilis. It's about 1 cup. I used dried ancho chilis for this recipe. Cut the stem side off of your chilis. Shake out as many seeds as possible. Once all of the chilis are clean place them in a bowl with another small bowl on top to weigh them down. In a small sauce pan bring water to a boil. Pour this over the weighted chilis and let them soak for 30-40 minutes.

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Once the chilis are moist add them to a blender. Add 2 tbsp of olive oil. 1/3 cup of the water the chilis soaked in. 5 pealed garlic cloves. Three good pinched of salt. Blend these on high until they have made a nice purée.

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In a small bowl lay a doubled layer of cheese cloth. Spoon in the chili paste and squeeze it through the cloth, keeping the concentrate liquid in a bowl. Discard the seeds and solids.

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Add 3/4 of your chili concentrate to the slow cooker generously covering your cooking pork. Save the last 1/4 to spoon into your bowl, served at the table.

Let the pork onions and chili mixture roast in the slow cooker on high for about three hours or until the pork is fork tender.

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Once the pork can be shredded with a fork pull it apart gently in the slow cooker.

Now add two boxes of chicken broth and one large can of hominy. Add a few dashes of dry oregano. Add salt and pepper to taste. Mix well.

Continue cooking for 1 more hour so the hominy soaks up your chili sauce. stir occasionally.

Slice avocado, red cabbage and green onions. Halve limes.  Add these to the top of the stew.

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Spoon into bowls. Add your veggie toppings and drizzled with chili sauce. Eat and enjoy! 

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