Yesterday I concocted a recipe for pozole by taking a longer recipe and condensing the ingredients. For example, instead of starting with raw tomatoes and adding spices, I just substituted fire-roasted canned tomatoes.
Yes, I know this is Americanized and that your Mexican grandma would smack me in the head for this. It ain’t authentic. But it must be good because my wife — a.k.a. “the picky eater” — actually had seconds!
7 Ingredient Pozole
- Cubed boneless pork , 1-1/2 lbs (something with a little fat is better than super lean meat — I used pork chops because they were on sale)
- One coarsely chopped medium yellow onion.
- A can of whole yellow hominy (juice and all)
- A can of fire roasted tomatoes (juice and all)
- Chicken broth, 2 cups (I used water and 2 bullion cubes)
- Cumin, 1/2 to 1 tsp (to taste)
- Chili sauce, 1/4 to 1/2 cup (to taste — I used Heinz brand).
Cut up the pork and onions and throw them in the slow cooker. Open cans and dump them in. Add broth and seasoning. Stir it up. Cook on lowest setting about 8 hours. Serve with sliced radishes and a spoon of coleslaw in the center of the bowl and with crisped tortilla chips, sour cream, and salsa on the side.