Homina, Homina…Hominy: Pork Pozole

Hominy? What’s hominy, come on you’ve never heard of hominy? Hominy is essentially just dried maize that is then soaked in water and lye. Think masa for tamales.  See, you’ve had it and didn’t even know it.

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Pork Pozole

SONY DSC

SONY DSC

Pork Pozole

3 cups cooked cubed pork butt
2 tablespoons olive oil
1 onion, diced
1 whole roasted head of garlic
16 ounces chicken stock
1 15-ounce can of whole green chilis, diced
1 large jalapeños, seeded and finely diced
3 bay leaves
1 tablespoon oregano, fresh chopped
2 carrots, chopped
1 30-ounce can hominy
1 tablespoon pepper
1 tablespoon kosher salt

To top at the end
1 lime, cut into wedges
⅓ cup cilantro leaves
In a medium sized cast iron Dutch oven heat oil and sauté onion until tender then add the roasted garlic. Pop in the pork and coat thoroughly. The rest of the ingredients can be added at this point. Simmer for 1-2 hours on low heat. The meat Is already cooked so you don’t really need to slow cook for very long but the longer it simmers the better it gets.
Ladle into bowls and top with a squeeze of lime and a spoonful of cilantro.

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