Pork, Corn and Pepper Stew (New Mexico Pozole)

Pozole, which means "hominy" (dried corn), is a traditional soup or stew from Mexico. It is made from hominy, with meat, and can be seasoned and garnished with shredded lettuce, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Pozole is typically served on New Year's Eve to celebrate the new year.

1½ lbs pork stew meat, cut into ¾" cubes
1 large onion, chopped
2 Tbsp. canola oil
2 cloves garlic, minced
3 cups beef broth
2 (15½ oz) cans hominy, rinsed and drained
2 (4 oz) cans green chilies, chopped
1-2 jalapeno peppers, seeded and chopped (optional)
½ tsp. sea salt
½ tsp. ground cumin
½ tsp. dried oregano
¼ tsp. black pepper, freshly cracked
¼ tsp. cayenne pepper
½ cup fresh cilantro, minced

Garnish:
tortilla strips

In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chilies, jalapeno if desired, sea salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro.

Serve with tortilla strips, if desired.

Makes 5-6 servings.

Cook’s Notes:  Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.