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Pozole

Quick and Easy Mexican pork soup/stew

Takes a little time, but its easy and delicious

INGREDIENTS:

-Olive Oil

-½ white onion, diced

-1 tablespoon minced garlic

-1 pork tenderloin, cubed

-1 tablespoon Mexican oregano

-1 container Chicken Broth (Tortilla infused if possible)

-2 cans hominy

-1 small can La Victoria Enchilada Sauce



Sauté the onion in the olive oil, for four minutes, then add the garlic and sauté for two minutes. Add the pork and oregano and cook until it is lightly browned on the outside. Add four cups of water (or stock), bring to a boil, then back off to a simmer and simmer for 45 minutes. Add the hominy and enchilada sauce, bring back to a boil, and simmer for 15-20 minutes. Serve with tortillas, radishes, cabbage, sliced white onion, sliced tomatoes, avocados, pretty much whatever you have laying around.


This makes enough for about four servings, if you refrigerate the leftovers they will keep for four days or so and if you reheat them on the stove it tastes even better a few days later. If you can wait, it is definitely worth it.


I tried making pozole the traditional way, where you buy the dried chilis, steep them in boiling water to reconstitute them, stem and seed them and remove the waxy covers and then blitz them in a blender, but La Victoria Enchilada sauce gives the same or better taste without that effort. This was a case of trying something different that simplified the process, and it turned out great. The Swanson Tortilla infused Chicken broth adds some richness and flavor, if you can't find that regular chicken broth will work, or water if necessary. The sauce provides the backbone and the pork and hominy the substance of the meal. Great when it is cold. 


On some recipes, I will include some additional information to try and help you out (cutting the meat takes some time, use low-sodium or flavor-infused broth, etc.).  These are just suggestions, your experience in the kitchen should be your own - add some extra or different spice, use a different vegetable, just own it.

Why all the recipes?

I have enjoyed cooking ever since I can remember, and while in the past I tended to overseason and add extra ingredients to nearly everything, now I try and keep things simple.  Less is sometimes more... flavor. 


While some of these recipes take a little time and a little preparation, they don't take a lot of skill or experience to produce good food.  The most important thing about cooking is to not be afraid to try something new.  It's not difficult to make something that other people will enjoy.

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