Another Pozole
From circlemoon8 12 years agoIngredients
- ½ green or red bell pepper, chopped shopping list
- 1 can petite diced canned tomatoes (14oz), undiluted shopping list
- ½ cup onion, finely chopped shopping list
- 4 whole garlic cloves, minced shopping list
- 2 cans golden hominy, rinsed, drained (16oz each) white hominy Is most common but try and find golden shopping list
- 2 cans diced green chiles (4oz) shopping list
- 1 TBS red chili powder shopping list
- 1 tsp dried Mexican oregano, crushed or ground shopping list
- 1 tsp ground cumin shopping list
- 2 cans chicken broth (14.5oz Each) shopping list
- ¾ - 1 lbs, pork shoulder, trim off fat, cut into small cubes shopping list
- 4 whole boneless, skinless chicken thighs (you can use 2 breasts and 2 thighs -- but thighs are more flavorful) shopping list
- salt, pepper to taste shopping list
- 3 TBS oil, divided shopping list
- ½ bunch cilantro, chopped shopping list
- 2 whole limes, quartered shopping list
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.
People Who Like This Dish 2
- mandymoore Wiggins, Ms
- clbacon Birmingham, AL
- circlemoon8 Mesa, Arizona
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