Recipe for Pozole

Ingredients
2 lbs Pork Loin
1 - 30 oz Can Bush Golden Hominy
1 - 30 oz Can Bush White Hominy
3 - 10 oz Cans Rotel Diced Tomatoes & Green Chilies
1 - 4.5 oz Can Old El Paso Chopped Green Chilies
2 - 1.25 Packages French's Taco Mix
1 teaspoon to 1 tablespoon Cumin
½ to 1 dried New Mexico chili pod (de-seeded and diced)

Cooking Tools
3 ½ Qt Electric Crock Pot
1 - Large Frying Pan

Open both of the 30 oz Cans of Bush Hominy.  Drain the can water from the Hominy and fully wash the Hominy in a draining bowl.  Place the Hominy in the Crock-Pot and add water to cover the Hominy.  Turn the Crock-Pot to High Heat.
Open the three cans of Rotel Diced Tomatoes and one can of Old El Paso Chopped Chilies and add to the Crock-Pot.  Stir into the Hominy.
Dice Pork Loin into 3/8 inch cubes.
Fully cook Pork Loin cubes in a large frying pan.  As you are browning the pork, season with the cumin.
Drain grease from the cooked Pork Loin cubes and place into the Crock-Pot to cook with the Hominy mixture.
Open and add one package of French's Taco Mix, stir throughout the mixture.  Add and stir in the de-seeded and diced chili pod.
Cover the Crock-Pot and let cook overnight at High Heat.  Stir the Pozole as needed for thorough cooking.
Add the second package of French's Taco Mix about 30 minutes before eating and stir throughout.  Lower the Crock-Pot to Low Heat.

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