New Mexican Pork Pozole
Browse the article New Mexican Pork Pozole
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