TLC Cooking "New Mexican Pork Pozole"

New Mexican Pork Pozole

New Mexican Pork Pozole

YIELD Makes 6 to 8 servings
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INGREDIENTS

1	cup uncooked dried lima beans, rinsed
2	tablespoons vegetable oil
1	pound pork tenderloin, cut into 1-inch cubes
1‑1/2	cups chopped onions
3	cloves garlic, minced
2	cups canned chicken broth
1	can (14-1/2 ounces) whole tomatoes, undrained, chopped
2	bay leaves
1	teaspoon ground cumin
1	teaspoon ground coriander
1/2	teaspoon red pepper flakes
1	can (16 ounces) yellow hominy, drained
3	medium zucchini, diced
Hot cooked brown rice

PREPARATION:

Place beans in medium saucepan and cover with 4 inches of water. Bring to a boil over high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour.
Heat oil in Dutch oven over medium-high heat. Add pork; cook until browned, stirring frequently. Remove pork with slotted spoon; set aside.
Add onions and garlic to Dutch oven; cook and stir 3 minutes or until onions are tender. Remove from heat.
Drain beans; add to onion mixture. Add pork, chicken broth, tomatoes with juice, bay leaves, cumin, coriander and red pepper flakes. Bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 1-1/2 hours.
Add hominy and zucchini to bean mixture; simmer, covered, 25 to 30 minutes until beans are tender. Remove bay leaves; discard.
Spoon hot rice into serving bowls. Top with pozole. Garnish with fresh cilantro and habañero pepper, if desired.

This recipe appears in: Southwestern

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