Use this recipe as a stew or a topping on chili rellenos.
1 medium onion, quartered
4 whole whole green chilies, canned
2 fresh jalapenos, stemmed and quartered
2 cloves of garlic, smashed
2 cups chicken broth
3 T. vegetable oil
1 pound pork loin, chopped into small pieces or use ground pork
1 baking potato, cooked and diced
1 yellow squash, chopped, optional
½ t. cumin
Salt to taste
15 ounce can hominy (pozole) rinsed and drained
½ cup fresh cilantro, chopped
Juice of one lime
Puree onion, chilis and garlic in a blender. Heat oil in a 4 quart pot and brown the pork, just until no longer pink. Transfer to a bowl and set aside.
Add the puree to the pot and cook until thickened, about ten minutes. Add pork, potato, squash, if using, spices, hominy, and cilantro. Simmer on low until squash is fully cooked. Squeeze in the lime juice.
Add the puree to the pot and cook until thickened, about ten minutes. Add pork, potato, squash, if using, spices, hominy, and cilantro. Simmer on low until squash is fully cooked. Squeeze in the lime juice.
Makes: Six servings.
For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
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