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New Mexican Pork Pozole
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.
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