New Mexican Pork Pozole
Makes 6 to 8 servings
|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|
|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|
- 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.
Check out more recipes for Southwestern