I have been dying for the longest time to make pozole. The fact that I didn’t really know what it was didn’t stop me. Okay, I knew it was some sort of stew, made with pork and hominy (mote). I’ve bought hominy a few times, but somehow used it for something else instead of my beloved pozole. I’ve also had pork before.
So, today I decided to look it up and really make it. Most recipes I saw used pork shoulder and cooked for 3 hours of something. Hmmmm. I really only want to make one bowl. For myself. I have to pre-try stuff before trying to give it to the mister. He sure is picky for someone who eats everything. I also made some recaito and salsa verde and wanted to use those in my pozole. Most recipes I found on the internet for pozole verde included half a chicken or something. Didn’t I just say I only wanted to make a little bit of it for myself? I decided to make a short-cut version which came out AMAZING! Well worth the wait.
Short-Cut Pozole with only Pork, no Chicken!
- 2 tablespoons olive oil
- 1 pound pork chops, bones removed and cut into 2-inch chunks
- 3 garlic cloves, minced
- 4 cups chicken broth
- 4 tablespoons recaito
- 1/4 cup salsa verde
- 1 14-ounce can hominy (drained) or use a cup or so of frozen pre-cooked hominy
- freshly ground black pepper
- sliced radish
- chopped cilantro
- chopped oregano
- diced avocado
Heat oil in a large pot or Dutch oven over medium heat. Brown pork. Add garlic and cook 30 seconds. Stir in chicken broth and recaito, cover, and simmer until pork is tender, about 1 hour. When you can “cut” the pork with a wooden spoon, it is done.
Add salsa verde and hominy. Simmer 5 minutes or so then season with salt and pepper to taste.
Ladle stew into serving dishes and garnish how you please.