Pozole

This spicy Mexican stew inspired me to purchase a dutch oven...and there's no turning back. Overnight, it became my primary weapon in the kitchen.  Pozole is traditionally served with cabbage, avocados, radishes and other garnishes, but I kept it simple this time and served the dish all by its lonesome.  It was wonderful.

Pozole

 

2 1/2-3 lbs. pork butt, shoulder, or roast - cubed and coated in salt & pepper

 

In a dutch oven over med-high heat, brown pork cubes.

 

Add and sautee until caramelized:

1 med onion, sliced

2-3 t. garlic, minced

 

Add and simmer for a couple of minutes:

1 chipotle chili

2 T. adobo sauce

1 T. cumin

5-6 sprigs oregano

 

Stir in until contents are coated:

3 T. flour

 

Add:

2 c. beef broth

(1) 15 oz. can hominy

(1) 15 oz. can fire roasted tomatoes

 

Cover and bake at 300 degrees for 3-4 hours. 

 

Just before serving, stir in:

1/4 c. lime juice

1/4 c. brown sugar

1 t. salt

1 t. liquid smoke

 

Fill bowl with pozole.  Eat until bowl is empty. Repeat. 

But don't forget to save room for a cool and creamy serving of Tres Leches!