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Wednesday, March 19, 2014

Pork and Bean Pozole Stew

Pozole is a Mexican stew made with hominy (soaked maize) and pork or chicken and spices. The version I made (pictured) consists of chicken broth, kidney beans, diced tomatoes, onions, refried beans, cilantro, hominy and pork. This stew is hearty and satisfying and can be served as a main meal with accompanied garnishes such as lime, avocado, sour cream or cheese. I love the thick and earthy texture of the hominy, which adds a unique flavor profile to the stew. I did not follow a recipe for this stew, so I can only estimate quantities. Please use my rough recipe as a guide for your own pozole. 

Pork and Bean Pozole Stew
2 large onions, diced
2 tbsp fresh garlic, minced
2 tsp olive oil
2 tsp dried oregano 
2-3 tsp chipotle or Mexican spice blend
4 cups beef or chicken broth
1 can refried beans
1 can hominy
1 can kidney beans 
1 can diced tomatoes in liquid 
1 cup diced cooked and seasoned pork 
1 cup minced fresh cilantro 

In a large soup pot, heat olive oil over medium heat. Add onion and garlic and cook 5 minutes. Add spices and saute another 3 minutes. Add broth and bring to a boil. Once at a boil, reduce heat and simmer on low for 10 minutes. Now add beans, tomatoes and pork and cook on a simmer another 15 minutes. Now add your fresh cilantro and remove from the heat. Serve immediately with garnishes of lime, cheese, sour cream, cilantro and avocado. 


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