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    Mexican Recipes from www.EagleKnights.com

 

 

Pozole  

This version of the Mexican Pork and Hominy stew, is known as Pozole.  Being  made in the Crock pot it is easy, but the combination of fresh meats and spices, combined with the convenience of some canned items, make this dish come together with a true depth of flavor, and how can you beat that? I serve the finished Pozole with dishes of the following ingredients to sprinkle on top of individual portions of this marvelous stew. Shredded Jack cheese, lime wedges for squeezing, chopped cilantro ( coriander ), and chopped onions. Warmed tortillas are another option.

Into a Crockpot put all of the following ingredients, and cook on low for 6 hours

  • 1 chopped onion

  • 1 pound of pork loin that has been cut into 1" cubes

  • 2 crushed cloves of garlic

  • 1 ( 8 oz. ) can of tomato sauce

  • 2 ( 15 oz. ) cans of chili, without beans. Here in Los Angeles the brand that I use is DENNISONS

  • 1 ( 29 oz. ) can hominy, that has been drained

  • 1 bay leaf

  • 1 tsp. Of each dried herb. Oregano, basil, parsley, and cumin

  • 1 tb. Of chili powder. Here in Los Angeles, the brand that I use is GEBHARDTS

Recipe from Southern Food Mining co.