Pozole, which means "hominy", is a traditional stew from Mexico, which once
had ritual significance. It has a very "earthy" flavor. It is made from hominy,
with pork or chicken, and can be seasoned and garnished with shredded cabbage,
chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
2 (15 1/2) ounce cans hominy, rinsed and drained
1 (16 ounce) jar salsa verde
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 (4 ounce) cans diced green chiles, undrained
1 cup coarsely chopped onion (1 large)
1 tablespoon ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
12 ounces pork tenderloin, cut into 1/2-inch cubes
Snipped fresh cilantro
6 flour tortillas, warmed
In a 3 1/2- or 4-quart slow cooker combine hominy, salsa, broth, chiles,
onion, cumin, garlic, oregano and crushed red pepper. Stir in meat.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.