Pork Pozole

I learned how to make this next recipe, Pozole (Po-so-le), when I was living in Mexico for a short period of time. Before I left the area, every one of the neighbors believed I was an 'International Chef''. I think it was because I was able to cook dishes from many different countries...French Toast, spaghetti and meatballs, Chinese pork and noodles, pizza, hamburgers and tacos. I just kept my mouth shut. I mean...who am I to pop their bubble, right?

The people in our small community went out of their way to make me feel comfortable. But I’m a spoiled American woman, and I like having everything I need at my fingertips. I was able to bring my small electric appliances...but I had to leave my larger appliances behind. I was so happy to return to the US...to my dishwasher...my garbage disposal, my KitchenAid Mixer, my juicer, my carpet cleaner, my good cookware...and my...

Pork Pozole
by Graciella ‘Gracie’ Perez

1½-2 lb Pork Tri-Tip Roast (Sub: Pork Shoulder)
Enough water to cover pork, plus 2"
1 lb Tomatillos; cooked, remove husks, rinsed and chopped
2 medium Jalapeño Peppers, toasted, skinned, seeds removed and diced
1 medium yellow Onion, chopped
4 cloves fresh Garlic, diced small
1 tsp fresh Epazote, if available (Sub: ¼ tsp Sage)
6 cups Vegetable Broth
1 large can (29oz) White Hominy, drained
½ tsp Oregano Leaves, crushed

Garnish:
8-10 lg Flour Tortillas, warmed
¼ head Cabbage, cut into thin slices
½ cup Monterey Jack Cheese, grated
½ medium white Onion, diced very small
8-12 Radishes, cleaned and sliced thin
8-10 fresh Lemon wedges
1 cup fresh Salsa, red or green

In lg pot, bring Pork roast to boil. Add 2 cloves of the garlic, half of the yellow onion and half of the oregano leaves. Cover and cook on medium heat for 1 hour and 20 minutes, or until Pork is tender and comes apart easily with two forks. Check periodically to make sure there is enough water in the pot and the pork does not burn

When pork is tender, dice it into 1" chunks, and return it to the pot. Add Tomatillos, chilies, the remaining yellow onion, 2 cloves garlic, Epazote (sage), broth, hominy and the remaining oregano leaves to the pork.

Bring this mixture to a boil over medium heat, cover pot, reduce heat to low, and simmer until tomatillos are tender (about 30-45 minutes longer).

Ladle heaping portions into large bowls, and top with desired garnish. Enjoy!!

6-8 servings

6-8 servings