Holy Pozole Recipe

Ingredients

1.5 lbs PORK LOIN
OR
6 boneless skinless CHICKEN THIGHS
1/4 cup olive oil, as needed
3 medium onions, medium dice
5 celery stalks, medium dice
Several squirts Frank’s Hot Sauce, to taste
1 (48 oz) jar Great Northern Beans, fully cooked
2 (14.5 oz) cans white hominy, drained and liquid reserved for making soup base/water mix
1 tsp Kitchen Bouquet Browning Sauce
Dry adobo, to taste
1 tsp:1 cup - chicken soup base/water, as needed (start out with 2 cups mix)
Add more heat, as you wish (read “hot sauce or red pepper flakes, etc etc”)

1. Thaw and dice PORK LOIN or CHICKEN into 1/2-inch cubes. Fry in 2 tbsps olive oil until done; do in batches if necessary so the meat gets some good color on it. Add onion, celery, and hot sauce; cook until veggies are tender, adding more oil, if necessary.
2. Add jar of beans, cans of hominy, and browning sauce into the meat/veggie mixture; stir to combine. Bring to a bubble over medium heat, adding soup base/water if mixture is too thick.
3. Season with adobo, to taste. Reduce heat and let simmer for 30 to 45 minutes, for flavors to meld.
4. Adjust seasoning and stir; scoot pot from burner.
SERVING SUGGESTION: Great with piping hot cornbread.
NOTE: Adobo Seco (“Dry Adobo”) can be found in the ethnic food aisle in your local grocery store. If not, it is a mixture of onion powder, garlic powder, ground cumin, oregano, achiote powder, salt and black pepper. Since the use of adobo in this recipe is “to taste”, your personalized mixture can be adjusted to suit your own preference. The adobo is so fragrant and its use so versatile, I know you’ll like it.