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| Simple, simmered goodness. |
With the just a bit of fall in the air soup, chili and stew all sound good. With pork loin, hominy and diced tomatoes I knew I had the makings for something good. I browned up the cubed pork loin (about 3/4 pound), seasoned with salt, pepper, chili powder and comino, in a deep skillet until it was very caramelized. I then added diced onion and cooked it till it was translucent before adding finely diced garlic. Once that was all cooked up and fragrant I added a can each of yellow and white hominy (strained and rinsed) and then a can of diced tomatoes. I followed by adding about 3-4 cups of chicken broth but water is fine too. Realizing I wanted the broth a bit thicker I added 2 tablespoons of whole wheat flour, blended into a slurry, and added it to the broth. If I would have been thinking clearly I would have reserved some hominy and blended it to use as a thickener or I would have used some frozen pumpkin from last year...that is my favorite thing to add to chili and similar items. You let that all simmer together for about 20 minutes. Adjust the seasonings to what works for you and your family. From start to finish it took about 40 minutes but it just depends on how long you simmer it.
We ate it as is, but you can top it with sour cream, salsa, lime juice, cheese...whatever works for you. I made a 1/2 cheese quesadilla for each of as to use for dipping. Overall this was great and hit the spot but I keep forgetting that one of my chili powders is very spicy for some reason...too spicy for the kiddos, so they had grilled cheese.
A pozole is a a thick soup chiefly of Mexico and the United States Southwest made with pork, hominy, garlic, and chili. There are a lot of great pozole recipes out there, I really like the green versions. Some quick and easy like this and others that are very authentic and take longer to make. I like pozole because it is an alternative to chili and tortilla soup.
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