Pork Pozole

Not your grandmother’s pork pozole. This is the experience without the guilt. I have been hearing the names of Mexican dishes more and more over the past two years but not your ordinary taco or burrito names, so me, I have to look it up and how to make it. I am finding that Mexican food is much more exciting than the corner fast-food joint and so much more satisfying! Horchata, champurrado, elote, chiles rellenos…mole! A few that you have to try to understand the variety available. Of course, chili powder is a common seasoning in whatever meat you choose which can be used for so many recipes, but why limit yourself? This pozole is hearty and full of flavor. You can make it traditional by adding shredded cabbage before serving with warmed tortillas. A quick internet search will tell you any common Mexican topping will also go well with this; queso fresco, sliced avocado, sour cream, for example.

One pound pork tenderloin, sliced into ½-inch discs

One large shallot, chopped

3 cloves of garlic, minced

Two cups of enchilada sauce (homemade, recipe below)

One can of hominy (15.5 oz)

Two small bay leaves

1/4 teaspoon of cumin

1/4 teaspoon of oregano

salt and pepper

Everything in the slow cooker on Low for 6 hours.

I suggest doubling the seasoning and veggies in the future. The sauce only made enough for two servings. I would also take the meat out at the end and cut it into 1-inch cubes. Leaving it in large pieces while cooking helps it retain moisture. Waiting to cut it into small pieces will help keep the pork tender.

Enchilada Sauce, makes about 3 cups

1 ½ cups water

1/4 cup olive oil

1/4 cup chili powder

1 can (8 oz) tomato sauce

2 tablespoons flour

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon onion powder

1/4 teaspoon salt

Mix or blend together. Add to crock-pot with recipes calling for enchilada sauce. Stores nicely in the refrigerator. This is uncooked, so the flour will not thicken the sauce (and the flavor burn off) until heated thoroughly.




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