Pork And Pozole With Chipotles

Name: Pork And Pozole With Chipotles
Total time: 1 h
Yield: 4 servings
Cuisine: southwestern
Ingredients: 4 cups cooked or canned pozole (or hominy); 1 pound pork shoulder, trimmed of excess fat and cut into chunks; Salt and pepper to taste; 1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried; 1 dried chipotle, or 1 chile en adobo, or to taste; 1 tablespoon ground cumin, or to taste; 1 large onion, peeled and chopped; 1 tablespoon minced garlic; Chopped fresh cilantro leaves for garnish; Lime wedges

By Mark Bittman

Total Time: 1 hour
Rating: 4(40)
Comments: Read comments

Featured in: THE MINIMALIST; Corn Kernels, Savory Stew

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Ingredients

Yield:4 servings

4cups cooked or canned pozole (or hominy)
1pound pork shoulder, trimmed of excess fat and cut into chunks
Salt and pepper to taste
1tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1dried chipotle, or 1 chile en adobo, or to taste
1tablespoon ground cumin, or to taste
1large onion, peeled and chopped
1tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges

Ingredient Substitution Guide

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Preparation

Step 1
Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
Step 2
Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.