Print
ShareThis
Spicy Buttermilk Oven-Fried Chicken
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
New Mexican Pork Pozole
Yield: Makes 6 to 8 servings
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:
1.
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.
2.
Heat oil in Dutch oven over medium-high heat. Add pork; cook until browned, stirring frequently. Remove pork with slotted spoon; set aside.
3.
Add onions and garlic to Dutch oven; cook and stir 3 minutes or until onions are tender. Remove from heat.
4.
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.
5.
Add hominy and zucchini to bean mixture; simmer, covered, 25 to 30 minutes until beans are tender. Remove bay leaves; discard.
6.
Spoon hot rice into serving bowls. Top with pozole. Garnish with fresh cilantro and habañero pepper, if desired.
This recipe appears in:
Southwestern
