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POZOLE VERDE & PORK TENDERLOIN
Here’s my favorite Pozole Verde, NuMex style. Quick and easy.Serves: 4 Heat Level: Mild
1 lb. pork tenderloin, cut to bite size peices, 3/4”MARINADE
1 Tbsp. Hatch green chile powder3/4 tsp. Mexican oregano flakes (or 1/4 tsp. powder)1/2 tsp. ground cumin, (roasted seed and ground preferred)3/4 tsp. white pepper, freshly ground1/2 tsp. sea salt2 oz. lime juice or tequila2 Tbsp. virgin olive oil for cokingPOZOLE3 Tbsp. extra virgin olive oil1 large onion, peeled and chopped4 garlic cloves, minced1 Tbsp. masa or all purpose flour2 Tbsp. of Hatch green chile powder1 qt. chicken stock, low sodium1 30-oz. (net weight) can white hominy4 Hatch Green Chiles, roasted, peeled, seeded, diced1 tsp. ground cumin (roasted seed and ground preferred)1 cup tomatoes, chopped coarse1 tsp. Mexican oregano flakes1 tsp. white pepper, freshly ground2 mediterranean bay leaves1 tsp. sea salt GARNISHEScilantro, choppedwhite onion. choppedCotija cheese, gratedlime wedges in a bowl
1. Place olive oil in a heavy pot over medium heat. Sauté pork and stir until evenly browned. Transfer to a bowl and set aside.2. Place olive oil to the pot over medium heat. Sauté, onion and garlic until tender. Stir in the masa; mix well and lightly brown the mixture. Pour in the stock; stir until enenly blended and browned bits are released from pottom of pot. 3. Add green chiles, cumin, tomato, hominy, oregano, green chile powder, pepper, bay leaves and stir well.4. Raise heat to medium high until the chile starts to bubble, return pork and its juices to the pot and reduce heat to low. Cover and simmer for 25 min. Stir occasionally to prevent sauce from burning.Serve in bowls with garnishes along with toasted warm tortillas. © 2024 by Larry Noggle www.peppahead.com
1. Place olive oil in a heavy pot over medium heat. Sauté pork and stir until evenly browned. Transfer to a bowl and set aside.2. Place olive oil to the pot over medium heat. Sauté, onion and garlic until tender. Stir in the masa; mix well and lightly brown the mixture. Pour in the stock; stir until enenly blended and browned bits are released from pottom of pot. 3. Add green chiles, cumin, tomato, hominy, oregano, green chile powder, pepper, bay leaves and stir well.4. Raise heat to medium high until the chile starts to bubble, return pork and its juices to the pot and reduce heat to low. Cover and simmer for 25 min. Stir occasionally to prevent sauce from burning.Serve in bowls with garnishes along with toasted warm tortillas. © 2024 by Larry Noggle www.peppahead.com