Pozole I

Pozole (Mexican Pork and Hominy Soup)

Serves 6.

3 tbsp. oil 1 1/2 lb. pork shoulder or butt, fat removed, cut into bite-size pieces 2 medium onions, chopped 2 cloves garlic, minced or pressed 1 tsp. oregano 1 tsp. cumin 1 tsp. cinnamon 1 tsp. ground chiles 1 (4-oz.) can mild chopped chiles 1 tbsp. minced fresh or canned jalape�os peppers, or more, to taste 2 (10 1/2-oz.) cans condensed chicken broth 2 soup cans water 2 (15-oz.) cans hominy, drained Salt and pepper to taste 3 tbsp. cornmeal 1/4 c. lime juice Optional garnishes: Sliced radishes Oregano Chopped red onions Shredded cabbage Chunks of avocado Chopped chiles Quarters of fresh limes

In this quick version, the pork is browned and then cooked in canned broth, rather than slow-simmered to produce its own broth. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork and cook for about 5 minutes, turning the meat to brown all sides. Add the onions and garlic and cook, stirring occasionally, until onions are translucent. Add the oregano, cumin, cinnamon, ground chiles, chopped chiles and jalape�os and cook, stirring, for two or three minutes, then add the chicken broth, water, hominy and salt and pepper to taste. Bring to the boil, reduce heat and simmer, covered, about an hour. About 10 minutes before serving, stir in the cornmeal. Just before serving, stir in the lime juice (omit this if including lime quarters among the garnishes). Serve, passing a plate of optional garnishes.

Nutrition information per serving:

Calories 355 Carbohydrates 23 g Protein 23 g Fat 18 g including sat. fat 5 g Cholesterol 50 mg Sodium 850 mg Calcium 42 mg Dietary fiber 4 g

Diabetic exchanges per serving:

2 vegetable exch., 1 bread/ starch exch., 2 medium-fat meat exch., and 1 1/2 fat exch

Contributed by :

 * Catsrecipes Y-Group