Pozole Verde with Only Pork


pozole with pork

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!

Ingredients

  • 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
  • salt
  • freshly ground black pepper

Optional Garnishes:

  • sliced radish
  • chopped cilantro
  • chopped oregano
  • diced avocado

Instructions

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.

Serves 4.