New Mexican Pork Pozole
Browse the recipe 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