Pozole Mio
Jan. 13th, 2015 07:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Green Chile Pozole.
This recipe is somewhat of a cheat, because I modified it to use leftovers. But still...
1 1/4 tsp olive oil
1/2 cup diced onion
1/4 cup diced celery
2 Tbsp chopped fresh cilantro, divided
2 1/2 tsp chopped garlic (Ha! I used... more.)
1/2 lb lean boneless pork loin, diced (I used leftover roast leg of lamb. Which had been roasted in green chiles.)
1/2 cup drained hominy
1/2 cup diced green poblano pepper (I used spicy Hatch green chiles)
3 oz canned tomatillos, diced (I used leftover frozen homemade tomatillo salsa, which was too wet to really use as salsa)
2 tsp cumin
2 tsp chile powder (I omitted, because the chiles and salsa were spicy enough without it)
2 3/4 cup chicken stock (I omitted, because there was plenty of liquid and fat already)
1 tsp ground coriander
Heat oil in a large pan over medium-high heat. Saute onion, celery, 1 Tbsp cilantro, and garlic until the onion softens, about 3 minutes. Add pork; cook, stirring, until the pork is browned, about 10 minutes. Add the rest and season with salt and pepper. Cover and simmer for 45 minutes, until the pork is tender. Stir in remaining 1 Tbsp cilantro and serve.
What worked: Mmm, spicy green chile stew. The hominy added a nice bit of filler without being too much (e.g. large chunks of potato).
What didn't: Damn cold. I couldn't taste anything beyond the heat.
Will I make it again? Probably. I just bought some fresh heirloom hominy from Lee the pepper lady, so I should try it with that rather than the canned stuff I used.
This recipe is somewhat of a cheat, because I modified it to use leftovers. But still...
1 1/4 tsp olive oil
1/2 cup diced onion
1/4 cup diced celery
2 Tbsp chopped fresh cilantro, divided
2 1/2 tsp chopped garlic (Ha! I used... more.)
1/2 lb lean boneless pork loin, diced (I used leftover roast leg of lamb. Which had been roasted in green chiles.)
1/2 cup drained hominy
1/2 cup diced green poblano pepper (I used spicy Hatch green chiles)
3 oz canned tomatillos, diced (I used leftover frozen homemade tomatillo salsa, which was too wet to really use as salsa)
2 tsp cumin
2 tsp chile powder (I omitted, because the chiles and salsa were spicy enough without it)
2 3/4 cup chicken stock (I omitted, because there was plenty of liquid and fat already)
1 tsp ground coriander
Heat oil in a large pan over medium-high heat. Saute onion, celery, 1 Tbsp cilantro, and garlic until the onion softens, about 3 minutes. Add pork; cook, stirring, until the pork is browned, about 10 minutes. Add the rest and season with salt and pepper. Cover and simmer for 45 minutes, until the pork is tender. Stir in remaining 1 Tbsp cilantro and serve.
What worked: Mmm, spicy green chile stew. The hominy added a nice bit of filler without being too much (e.g. large chunks of potato).
What didn't: Damn cold. I couldn't taste anything beyond the heat.
Will I make it again? Probably. I just bought some fresh heirloom hominy from Lee the pepper lady, so I should try it with that rather than the canned stuff I used.
