Post by April B. on Feb 9, 2003 12:27:08 GMT -6
Pork and Pozole With Chipotles
Time: At least an hour
4 cups cooked or canned pozole (or hominy)
1 pound pork shoulder, trimmed of excess fat and cut into chunks
Salt and pepper to taste
1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1 dried chipotle, or 1 chile en adobo, or to taste
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges.
1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
2. Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.
Yield: 4 servings
Time: At least an hour
4 cups cooked or canned pozole (or hominy)
1 pound pork shoulder, trimmed of excess fat and cut into chunks
Salt and pepper to taste
1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1 dried chipotle, or 1 chile en adobo, or to taste
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges.
1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
2. Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.
Yield: 4 servings