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Home Lipton Garlic Herb Potatoes

Another Pozole Recipe

Ingredients

How to make it

  • Add peppers, diced tomatoes, onion, garlic, hominy, green chiles, chili powder, Mexican oregano, and cumin to a 5 to 6 quart crock-pot. Pour chicken broth all over the ingredients and stir.
  • Season all of the meats with salt and pepper.
  • Bring a large heavy bottomed pot or skillet to a very high heat with a tablespoon of vegetable oil. When it is almost smoking add half the pork and sear until all sides are brown. When nice and browned, using a slotted spoon transfer meat to crock-pot.
  • After the first batch of pork, drain the oil out of pot – you should have nice browned goodness on the bottom of the pan. Use about 1/4 to 1/2 cup of water to deglaze your pan over the heat scraping up all the goodness off the bottom of the pan with a wooden spoon. Add this pork water, to crockpot. Repeat the process with the remaining pork.
  • Using the same process as the pork, repeat with chicken. Since you only have a few pieces you can do them in one batch. It will not take very long to brown chicken since they are skinless – maybe a minute or two per side. Remember to deglaze this pan as well with the same process as above.
  • Once all the meat is done and in the crock pot, cover crock-pot and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Meats will be very tender and you can use a couple forks to pull apart the chicken pieces into chunks. Serve into soup bowls.
  • Options for serving:
  • Serve with cut up limes and throw in chopped cilantro before serving. Warmed corn tortillas or tortilla chips go well, too.

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The Cook

circlemoon8 Mesa, Arizona

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