Red-chile and pork pozole

6 Servings

Ingredients

Quantity Ingredient
5 cups Water
4 Dried ancho chilies
2 tablespoons Extra virgin olive oil
3 pounds Pork tenderloin; cut in 1 1/2\" cubes
4 cups Hominy; 2 cans, drained and rinsed
4 larges Garlic cloves; minced
1½ teaspoon Ground cumin
1½ teaspoon Dried oregano
2½ teaspoon Salt
1 small Red onion; julienned
Chopped cilantro; for accompaniment

Directions

Boil 1 cup of water. Put the chilies in a bowl, cover with the boiling water, and soak 20 minutes. Reserve the soaking liquid. Stem and seed the chilies. In a blender or food processor, purŽe them with the reserved soaking liquid.

In a large pot, heat the oil over moderately high heat. Add about a third of the pork. Brown well on all sides, about 8 minutes, and remove. Brown the remaining meat in 2 more batches, adding oil if needed. Return the pork to the pot with any accumulated juice. Stir in the chili purŽe, the hominy, and remaining quart of water, garlic, cumin, oregano and salt.

Bring to a simmer over moderately high heat; reduce the heat and cook at a bare simmer, partially covered, until meat is falling apart tender, about 3 hours. Serve topped with the red onion and cilantro leaves.

Per serving: 435 Calories; 14g Fat (29% calories from fat); 51g Protein; 26g Carbohydrate; 148mg Cholesterol; 1240mg Sodium Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@...> on Jan 16, 1998

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