Monday, May 21, 2012


So I have almost completely filled up my photo storage capacity for my blog. That is the reason for the delay on the Pozole. Sorry. Anyways, here it is! Enjoy and get ready for some sppppice. 

serves 6-8
4 lbs pork loin, trimmed of fat and cubed*
2 Tbsp ground cumin
3 Tbsp Extra Hot Hatch Chili Powder
1 Tbsp salt
1 tsp pepper
3 Texas Sweet onions (or 4 regular yellow)
5 cloves garlic, minced
8 cups Chicken stock
2 (30 oz) cans large white hominy
*you can use tenderloin, boneless loin, boston butt or shoulder

Combine cumin, chili powder, salt and pepper in a small dish. Rub all over pork. Heat 2 Tbsp of coconut oil in a large pot. Crank it up to high. Add the meat and cook, searing and stirring for 12-15 minutes, until the meat is nice and browned. Remove pork and set aside. Do not clean out the pot. Reduce the heat to medium and add the onions. Cook, stirring frequently, until the onions are soft, about 6-8 minutes. Add the garlic and cook 30 seconds. Return the meat to the pot. Add chicken stock. Bring boil then reduce to a simmer and cook for 1 1/2 hours. After 1 1/2 hours, remove a paleo serving to a small saucepan to reduce a little more. Now to un-paleoify, add the hominy to the big pot. Simmer for 30 more minutes. Serve with Chipotle Crema and Cheddar Chive Waffles
Chipotle Crema
1/4 c sour cream
1 tsp milk or cream
1 tsp adobo sauce (from canned chipotle chilies)

Combine all ingredients!

Three Diets, One Dinner

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