Recipe: Kari’s Quick Pozole
- posted on: July 5, 2020
- posted by: Kari Fetrow
Hey fellow cooks and eaters, Kari here to share one of my favorite dishes with you. Pozole is good for dinner or breakfast and everyone in my family will chow down on this meal. We rarely have leftovers. I am relatively new to the world of pozole and more specifically, hominy. I had never tasted this magical food product until I started working at 21 Acres. With the first bite I fell head over heels in love with the stuff, but I am a corn-nut (ha! pun intended) there is no better flavor than that sweet yet smooth savory corn flavor, especially when paired with lime. This dish comes together really quickly and doesn’t need to be made 8 hours in advance like most of the recipes you will find with a quick Google search. You can even be flexible with the proteins to make it a faster preparation, I have made it with shredded chicken in lieu of pork loin. Give it a try and let me know how you like it or if there is a recipe you want to share with me, email me at email@example.com.
Kari’s Quick Pozole
Total Time: 1-6 hours, it’s up to you!
1 onion, chopped
4 cloves garlic, minced
2 medium sized tomatoes, chopped
1 lb pork loin, cubbed or 2 cups shredded chicken
2 links kielbasa sausage, try Skagit River Ranch’s Polish Sausage, cut into coins
1 can organic hominy, drained
2 cups cabbage, shredded
1 lime, cut into wedges
1 tbsp cumin
2 tbsp chili powder
1/2 tsp cayenne, optional
6 cups chicken stock
2 tbsp sunflower oil or butter, divided
6 corn tortillas, cut into strips
4 tbsp cilantro, chopped
Salt + Pepper
Start by adding 1 tbsp oil or butter to a dutch oven or a stock pot over medium to medium high heat. Add the onions, garlic, and all spices plus salt and pepper. Saute for 3 minutes then add in the pork loin (do not add the chicken if using shredded chicken) and after 3-4 minutes add the kielbasa coins, and cook until browned and slightly crispy. Add the chicken stock, tomatoes, and hominy (if using shredded chicken instead of pork add it here), bring to a boil, then turn down to a simmer and forget about it for 45 minutes. (The secret beauty of this recipe is that you can do this in only 45 minutes or you can do it 2-6 hours in advance and let it simmer all day, the earlier in advance you do it the more tender the pork will be).
While the soup is simmering away, shred the cabbage, cut the limes, and pan fry the corn tortillas. To fry the corn tortillas, cut them into strips, I like to cut mine in half and then cut them into strips, it is just a much more manageable size for your spoon. Heat a skillet with 1 tbsp of oil or butter on medium high heat and stir fry the tortilla strips until crispy, the crispier the better, but do watch closely they will burn quickly.
After about 45 minutes assemble your bowls of pozole. Spoon in some soup and top with chopped cilantro, shredded cabbage, (sour cream and shaved radish if desired), the corn tortilla strips, and serve with lime wedges. Before eating make sure to squeeze those lime wedges and give the bowl a good stir, it is heaven in a bowl!