Holy PozoleFrom windy1950 6 years ago
- 1.5 lbs pork loin shopping list
- ~OR~ shopping list
- 6 boneless skinless chicken thighs shopping list
- 1/4 cup olive oil, as needed shopping list
- 3 medium onions, medium dice shopping list
- 5 celery stalks, medium dice shopping list
- Several squirts Frank’s hot sauce, to taste shopping list
- 1 (48 oz) jar great northern beans, fully cooked shopping list
- 2 (14.5 oz) cans white hominy, drained and liquid reserved for making soup base/water mix shopping list
- 1 tsp Kitchen Bouquet Browning Sauce shopping list
- Dry adobo, to taste shopping list
- 1 tsp:1 cup - chicken soup base/water, as needed (start out with 2 cups mix) shopping list
- Add more heat, as you wish (read “hot sauce or red pepper flakes, etc etc”) shopping list
How to make it
- 1. Thaw and dice PORK LOIN or CHICKEN into 1/2-inch cubes. Fry in 2 tbsps olive oil until done; do in batches if necessary so the meat gets some good color on it. Add onion, celery, and hot sauce; cook until veggies are tender, adding more oil, if necessary.
- 2. Add jar of beans, cans of hominy, and browning sauce into the meat/veggie mixture; stir to combine. Bring to a bubble over medium heat, adding soup base/water if mixture is too thick.
- 3. Season with adobo, to taste. Reduce heat and let simmer for 30 to 45 minutes, for flavors to meld.
- 4. Adjust seasoning and stir; scoot pot from burner.
- SERVING SUGGESTION: Great with piping hot cornbread.
- NOTE: Adobo Seco (“Dry Adobo”) can be found in the ethnic food aisle in your local grocery store. If not, it is a mixture of onion powder, garlic powder, ground cumin, oregano, achiote powder, salt and black pepper. Since the use of adobo in this recipe is “to taste”, your personalized mixture can be adjusted to suit your own preference. The adobo is so fragrant and its use so versatile, I know you’ll like it.