|The Fjord horses frolicking through the snow.|
\So about that recipe? I made it the very next day of the hay bale marathon. Pozole is an irresistible pork and hominy stew. It has the same comforting affect as a homey bowl of chicken noodle soup, but with spices to warm you. I love it for it's simplicity. I am wowed by it's flavors. The green tomatoes add a tartness and acidity that balances the richness of the pork. Garnish with fresh cilantro, scallions, and lime wedges for a super bowl of goodness to enjoy in front of the fire place!
Mary's Green Tomato & Pork Pozole
4 cups green tomatoes, diced
2 lbs boneless pork shoulder cut into 1 inch cubes
1 medium onion, chopped
Olive Oil for the pan
1 tsp dried oregano
1 tsp cumin ( I doubled the amount. Sorry Mary!)
3 cloves garlic, minced
2 fresh jalapenos, seeded and minced
2- 15 ounce cans white hominy, drained and rinsed
2- 14 ounce cans chicken stock, or the equivalent in homemade stock
juice of 1 lime, plus lime wedges for garnish
fresh cilantro, chopped for garnish
salt to taste
Grated Pepper jack cheese
Sour Cream or Yogurt
Minced Onion or Scallions
Mary says: With a lot of green tomatoes left over at the end of the season, I was trying to find new ways to use them up. Fried green tomatoes are not my thing and you can only use so much green tomato relish around the house. Since I've had a difficult time growing enough tomatillos (the traditional ingredient for Pozole) to make Pozole, a green pork stew which I dearly love, I tried making it with the green tomatoes instead. Some green tomatoes are not quite as acidic tasting as the tomatillos, so you will need to add lime juice to balance the tartness, but taste the stew first as some tomatoes are more tart than others.
To make Mary's Pozole:
Heat the olive oil in a Dutch oven or heavy bottomed pan. Brown the cubes of pork in batches. The better the pork is browned, the richer the taste of the finished stew. Set the browned meat aside.
Next add the onions and garlic to the pan and saute until the onions are translucent. Be sure not to scorch the garlic. Add the tomatoes, oregano, cumin, jalapenos, stock, and the browned meat. You can mash up the tomatoes, if necessary. Bring the stew to a boil, then cover and turn down the heat to a low simmer until the meat is tender- about 45 minutes to an hour. If your tomatoes are still in large pieces, take them out with a slotted spoon and process them in the food processor.
Once the meat is tender, add the two cans of hominy, the cilantro and the lime juice. You may want to taste the stew before adding the lime juice if your tomatoes were tart. Add salt (I added about a teaspoon), and heat to serve, topping with desired garnishes. Serves about 4-6 depending on who you have over for dinner!