See Also: New Mexican Pork Pozole(recipes)
Pork & Peppers Mexican-Style(recipes)
Pozole(recipes)
Mexican War(encyclopedia)
Mexican Hot Pot(recipes)
Mexican War, the(dictionary)
New Mexican(dictionary)
mexican(medicine)
Mexican(dictionary)
Mexican Fritters(recipes)

New Mexican Pork Pozole (recipes)


New Mexican Pork Pozole

Yield: Makes 6 to 8 servings



Ingredients:



1cup uncooked dried lima beans, rinsed

2tablespoons vegetable oil

1pound pork tenderloin, cut into 1-inch cubes

1-1/2cups chopped onions

3cloves garlic, minced

2cups canned chicken broth

1can (14-1/2 ounces) whole tomatoes, undrained, chopped

2bay leaves

1teaspoon ground cumin

1teaspoon ground coriander

1/2teaspoon red pepper flakes

1can (16 ounces) yellow hominy, drained

3medium zucchini, diced

Hot cooked brown rice









Preparation:





1.Place beans in medium saucepan and cover with 4 inches of water. Bring to a boil over high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour. 2.Heat oil in Dutch oven over medium-high heat. Add pork; cook until browned, stirring frequently. Remove pork with slotted spoon; set aside.3.Add onions and garlic to Dutch oven; cook and stir 3 minutes or until onions are tender. Remove from heat.4.Drain beans; add to onion mixture. Add pork, chicken broth, tomatoes with juice, bay leaves, cumin, coriander and red pepper flakes. Bring to a boil over high heat. Reduce heat to low; simmer, partially covered, 1-1/2 hours.5.Add hominy and zucchini to bean mixture; simmer, covered, 25 to 30 minutes until beans are tender. Remove bay leaves; discard.6.Spoon hot rice into serving bowls. Top with pozole. Garnish with fresh cilantro and habañero pepper, if desired.