Ingredients (for Pozole)
2 tbsp. olive oil
1 lb. diced pork
1 cup diced onions
1 tbsp. garlic, chopped
1 tbsp. pure ground red chile powder, mild
1 tbsp. cumin
1 1/2 tsp. oregano leaf (Mexican, if available)
2 1/2 cups chicken stock or water
29-oz. can hominy
1 tbsp. chicken bullion granules
3/4 cup diced green chiles (roasted and peeled or canned)
For Avocado Salsa
1 avocado, ripe but not overly soft, 1/2-inch dice
2 Roma tomatoes, 1/2-inch dice
1/4 cup diced onion
1/2 tsp. garlic, chopped
1 tbsp. cilantro, chopped
1 tbsp. lime juice, fresh
salt and pepper to taste
Gently combine all ingredients.
On medium-high heat, thoroughly brown pork in olive oil. Add onion and garlic, lower heat to medium and cook until onions are soft, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer until pork is tender, about one hour. While pozole is simmering, make avocado salsa. Serve pozole topped with avocado salsa and warm fresh flour tortillas.
This is a great "warm-up" for our cool fall evenings in Colorado. The recipe is traditional, but the avocado salsa gives it a modern twist. I love the contrast in flavors, texture and temperature. With some fresh flour tortillas and a green salad, it's a satisfying meal.
— Chef Mario Flores