Pozole – Pork Fricassee

Pozole is popular in the south-southwest of the United States, because of its Mexican heritage, but it is actually eaten all over Central and South America under different names. A tender piece of pork loin cut into quarter inch squares is set to boil with hominy corn and spices, mainly cumin, and left simmering for the better part of a day, When the meat is just about falling apart from even looking at it, Pozole is ready. You have a choice to have it boil with golden baby potatoes or yucca. Delicately laced with garlic and chile, paper thin sliced onions, radish and other seasonal veggies.

Serves 2 guests. Made to order. Never frozen.