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Pozole
Hominy Pork Stew; Navajo
8 C hominy (canned)
1⁄2 C mild green chilies, roasted, peeled & chopped
2 fresh jalapeno peppers, peeled, seeded & chopped
2 garlic cloves, peeled & minced
1 onion, chopped
1 tomato, seeded & chopped (about 1 C)
3 LBS boneless pork roast
2 tsp. dried oregano
1⁄4 C fresh cilantro, chopped
Salt & black pepper to taste
Rinse hominy in cold water until liquid runs clear; place with water in a large covered pot and bring to a boil. Reduce heat to low and simmer covered until hominy pops, about one hour. Roast peppers in a 400-degree F oven for about ten minutes. Remove, cool and peel skins off; chop. Add remaining ingredient (except for herbs) and simmer for about three hours. Remove meat; shred and return to pot. Add herbs, salt and black pepper to taste. Simmer covered for about one hour. Serve.
*Pozole image (C) Alejandro Linares Garcia (2015). Used under the Creative Commons Attribution-Share Alike 4.0 International license.
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