Saturday, December 20, 2014

FOOD: Mexican Pozole

I'm currently obsessed with the TV show Cristela. Other than the fact it is the FIRST prime time TV show featuring a Latino family, I love it because it's FUNNY. 

It's also completely relatable. Making tamales all night around the kitchen table? Yes. Worshipping Selena? Yes.

Anyway it has me completely reverting to my definition of comfort food. Chicken noodle soup? Nah, I want pozole. 

The flavors of this soup are incredible. Tomato, chili powder, lime juice. It was easy and quick enough to make after work and it's perfect for dreary Washington winters. I made it with these muffins and the hubs immediately requested I make both again ASAP. 

Mexican Pozole 

  • Canola oil 
  • 1 lb. pork loin, cubed
  • 1c. chopped onion 
  • 3 cloves garlic, minced
  • 5 c. chicken broth 
  • 14.5 oz. enchilada sauce (I love this)
  • 1 4.5 oz. can chopped green chiles 
  • 1 TBSP chili powder 
  • 1 tsp cumin
  • 1/2 tsp oregano 
  • 1/2 tsp paprika 
  • 1 15.5 oz. can hominy
  • Juice of a fresh lime, to taste
  • Cilantro, for garnish 

Heat oil in large pot on medium heat. Add onion, garlic, and cubed pork and cook until onion is clear. Stir in broth, enchilada sauce, chiles, and spices.  Bring to a boil. Cover and reduce heat to low. Simmer for 40 minutes. Add hominy. Cover and simmer 10 minutes. Stir in lime juice and top with cilantro. 

Adapted from The Spice Kit Recipes

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