Jeff's Pozole

One of mine and Jeff's favorite dates is Dinner. Not just going out to eat, but we like to get excited about a meal idea we come up with, write out a grocery list, go to the store together, make the meal together, partake of the meal together, and clean up together! It's SO much fun!

Yesterday, Jeff got a wild hair to look through a cookbook I bought for him over a year ago. The NFL Gameday Cookbook by Ray "Dr. BBQ" Lampe. In it he found a recipe for Pozole, a Mexican stew made with hominy. He decided that should be the first recipe posted to share. It is really delicious, and totally a "man food" that we will be making come football season! (We made some changes to the original recipe.)

For Jeff's Pozole you will need:

• 1/2 Cup olive oil
• 1 garlic clove - minced
• 2 pounds pork roast - cut into 1 inch cubes
• 1/2 Cup all-purpose flour
• 2 Cups carrots - roughly chopped
• 1 Cup yellow onion - chopped
• 2 - 3 jalapenos - diced, with seeds and veins removed
• 2 small cans of diced green chiles
• 1/2 Cup chili powder
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1  teaspoon black pepper
• 1 - 32 ounce can of hominy - drained and rinsed (If you have dried hominy, boil 2 - 2 1/2 Cups in a medium sauce pan of water until tender.)
• 1 - 15 ounce can of pinto beans - drained
• 5 Cups chicken stock - divided

For Garnish:

Green onions - chopped

Your choice of cheese

Sour cream

Cilantro - chopped

Limes

To Make:

1. Dice pork and place in a bowl with the flour. Toss until coated.
2. In a large pot, heat olive oil and sauté garlic until soft.
3. Add pork and brown. Remove pork and set aside.
4. Sauté onions, carrots, jalapenos until tender.
5. Add green chiles, chili powder, hominy, beans, and 3 Cups chicken stock.
6. Bring to a boil, reduce heat and simmer for 20 minutes.
7. Add pork back into the pot along with remaining 2 Cups of chicken broth.
8. Cover and simmer for approximately 45 minutes - 1 hour.
9. Garnish with your favorite toppings.
10. Game Time!