South Texas Pozole Recipes

SOUTH TEXAS POZOLE

Steps:

• Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
• Remove the pork with a slotted spoon and keep warm.
• Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
• Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
• Reduce heat to low, cover, and cook for about 90 minutes.
• Add hominy and cook for 15 more minutes.
• Check seasonings and add more chile powder or salt according to taste.
• Ladle into soup bowls.
• Serve with hot corn tortillas and garishes.
• GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

POZOLE

Steps:

• In a big non-stick skillet, heat the oil.
• Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
• Transfer pork with a slotted spoon to a 4 quart slow-cooker.
• Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
• Sauté about 5 minutes or until the onion is softened.
• Add in the garlic, cook and stir for 1 minute.
• Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
• Cover and cook on LOW for 5-6 hours.
• Add in hominy and cook 10 minutes or until well heated.
• Ladle into individual bowls; garnish with cheese, peppers, and olives.

TEXAS POZOLE

Steps:

• Boil pork rib pieces in 4 quarts of water for one hour. Strain cooked down bones and reserve liquid. You can discard the rib bone pieces. Boil two cups of water and pour into bowl with ancho chiles. Place plate or smaller bowl on top of chiles to hold them under water. Steep for 30 minutes. Drain liquid from chiles and reserve. Seed and stem the peppers and place in blender with reserved liquid. Blend until smooth. Cut pork shoulder into ~1" pieces. Heat olive oil over medium high heat and add pork shoulder pieces in batches to brown. Once all pork has been browned add to pot of liquid reserved from cooking rib pieces. Add in half of onion, all three cans of drained/rinsed hominy, all spices(except cilantro) and pepper to taste. Bring to boil and hold for fifteen minutes. Reduce heat to low simmer for approximately three hours until meat is super tender.
• Serve with garnish of shredded cabbage, radishes, and cilantro.