Pozole Jeff Recipe - Cooking Index
Pozole Jeff Recipe - Cooking Index
This version of the Mexican Pork and Hominy stew, known as Pozole, is hands down the best version I've had. Of course, because it is made in the crockpot it is easy, but the combination of fresh meats and spices, combined with the convenience of some canned items, make this dish come together with a true depth of flavor, and how can you beat that?
Type: Pork| 1 | Onion - chopped | |
| 1 lb | 454g / 16oz | Pork loin - cut into 1" cubes |
| 2 | Garlic cloves - crushed | |
| 1 | Tomato sauce - ( 8 oz) | |
| 2 | Chili without beans - (15 oz ea) | |
| 1 | Hominy - (29 oz) - drained | |
| 1 | Bay leaf | |
| 1 teaspoon | 5ml | Dried oregano |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Dried parsley |
| 1 teaspoon | 5ml | Cumin |
| 1 tablespoon | 15ml | Chili powder, Gebhardts preferred |
Into a crockpot put all of the ingredients, and cook on LOW for 6 hours.
Serve the finished Pozole with dishes of the following ingredients to sprinkle on top of individual portions of this marvelous stew. Shredded Jack cheese, lime wedges for squeezing, chopped cilantro ( coriander), and chopped onions. Warmed tortillas are another option.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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