Sunday, December 30, 2012

Pozole Verde

Ingredients (8 adult size portions): Pork tenderloin, 1 – 1 1/4 lb. White hominy, 3 cans, well rinsed and drained Salsa verde, 1 16-oz jar or 2 cups Onion, 1 large or 2 small, diced Garlic, 5 cloves, chopped Chicken broth, 1 quart Filtered water, 2 cups Mexican oregano, 2 tbsp. (could also use regular) Ground cumin, 2 tbsp. Nutmeg, 1/2 tsp. Sea salt, 2 tsp. Fresh ground black pepper, 1 1/2 tsp. Garnishments: Radishes, 1 bunch, thinly sliced Cilantro, 1 bunch, coarsely chopped Limes, 2, cut into wedges Green cabbage, 1/2 head, diced
Preparations and Instructions (Hands on, 10 minutes. Hands off, 8 – 10 hours): 1. Dice 1 large or 2 small onions. Finely chop 5 cloves of garlic. 2. Rinse and drain 3 cans of white hominy. 3. Place all ingredients into a 5 or 6 quart slow cooker. Cover with lid. 4. Turn slow cooker on lowest setting (not warm). 5. Allow the flavors to mingle and the pork to braise while you go about your day. Getting it all on the table (5 – 10 minutes): 1. Just before serving, chop about half a head of green cabbage and one bunch of cilantro (leaves and tender stems only). Thinly slice one bunch of radishes, and cut two limes into wedges. Arrange nicely on a serving platter. 2. Using tongs, transfer pork loin from slow cooker to cutting board. Use two forks (it’s really that tender) to shred pork. Return to slow cooker. Stir pozole to evenly distribute meat. 3. Ladle soup into hot bowls and pass the garnishments, instructing each guest to top their pozole with whatever accompaniments look good to them (I highly recommend using them all). 4. Sit back, relax, and enjoy your (nearly) effortless dinner party! Notes: While not traditional, I like to add a dollop of sour cream to my bowl of pozole. It just adds another level of complexity to this simple stew. While I have not tried this, I believe that vegetarians could omit the pork and substitute vegetable broth for the chicken broth. You would need to add a couple tablespoons of extra virgin olive oil or butter (I would use butter) to help properly balance the medley of flavors. Hominy is a member of the corn family, so it is naturally gluten-free (double check the ingredients on the salsa verde). This dish contains no nuts or nut ingredients. Salsa verde: Salsa verde is a green salsa made with simple ingredients such as tomatillos, jalapeño, cilantro, and lime. I have enjoyed many mild brands that are made using only whole, pronounceable ingredients (many grocers make it in-house). However, those food manufacturers are sneaky. Please double check the ingredient list and source an alternative brand is you see the following chemically laden terms: modified food starch, high fructose corn syrup, monosodium glutamate, or hydrogenated oils. Also, notice whether the jar is labeled “mild”, “medium”, or “hot”. As the pozole simmers, the heat will intensify. Be sure to source a mild variety if serving to children or guests with tender palates. I might substitute chicken for the pork also

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