Friday, November 29, 2013
Pozole....Spicy Mexican style, Hominy Stew Recipe traditionally served on Christmas Eve
Pozole..this is a fine & spicy winter stew/hearty soup and is traditionally served on Christmas Eve (as well as other cold evenings) to warm the "cockles of your heart".
You may use lean stewing beef. lean stewing pork or even boneless chicken..all cut into 1/2 inch pieces
This recipe makes 6-8 servings
2 pounds meat cut into 1/2 inch pieces
4 cups water
1 cup finely chopped onion
2 tsp salt
2 x 15oz cans hominy rinsed and drained
1 x 15ozs can chopped tomatoes
1 x 4ozs chopped green chilies, drained
1/4 cup all purpose flour
1/2 cup cold water
Shredded cabbage 3 cups
1 cup sliced green onion
1 cup sliced red radish
In a large saucepan add the beef and 4 cups water , onion and salt, bring to boil , cover and simmer for 1 1/2 hours ( for pork cook for 1 1/4 hours, for chicken cook for 45 mins)
Add the hominy and chilies and tomatoes in their juice..cover and simmer for 30 mins.
blend the flour with the cold water and gradually add to the beef mix, and bring to boil to thicken.Check seasonings, and cook 10 mins then serve in bowls topped with cabbage and vegetables..serve with lime or lemon wedges.
Variations you may add any kind of cooked or frozen-defrosted vegetables during last 20 mins of cooking.
Also serve with warm tortillas or tortilla chips.
you may also add herbs of choice. (bay laurel, oregano, thyme)
Also finish with chopped cilantro or parsley