Southwest Pozole Dinner Menu
Pork and Hominy Stew, Bean Salad and Corn Muffins
A dinner menu for drop-in guests and big gatherings.
You have guests trickling in late and you're looking for something to serve . . . tired of chili . . . want something better than beef stew . . . here’s your answer: Pozole is a brothy stew of pork, hominy and a delicious blend of spices that you can keep simmering on the stove or in a crockpot for the perfect serve-yourself meal.
It has its roots in Mexico, but pozole has become a staple of the American Southwest.
This menu is perfect to serve for large gatherings or when guests are dropping in over time.
Serve it with a variety of toppings, corn muffins and this unique bean salad.
Menu
Southwest Pozole
Corn Muffins
Bean Salad
Southwest Pozole
- 2 29-ounce cans hominy, drained
- 3 quarts chicken broth
- 2½ pounds boned pork shoulder or butt, fat trimmed, cut into 1½-inch chunks
- 1 medium onion, chopped
- 8 cloves garlic, pressed
- 2 tablespoons chili powder
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 7-ounce can diced green chilies
In a 5- or 6--quart pot, combine pork, onion, garlic, chili powder, oregano, pepper and 1 cup broth. Bring to a boil, cover and simmer rapidly on medium heat for 30 minutes. Uncover pan, stir often on medium-high heat until broth evaporates, meat is streaked with brown and drippings are richly browned. Add 1 cup broth and stir drippings free. Add hominy and 8 cups broth and roasted chilies. Bring mixture to a boil, cover and simmer gently until pork is very tender when pierced, about 90 minutes. Measure pozole and add enough more broth to make a total of about 14 cups. If made ahead, cool, then cover and chill up to 3 days. Reheat until simmering. Ladle pozole into bowls. Add salt to taste and top with your choice of sour cream, green onions, shredded cabbage, lime wedges, thinly sliced radishes or avocado. Makes 6-8 servings.
Corn Muffins
- 2 cups yellow cornmeal
- 1 cup flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 onion, minced
- 2/3 cup butter, melted
- 2 cups cream style corn
- 1¼ cups sour cream
- 4 eggs
- 2 cups cheddar cheese, grated
Mix cornmeal, flour, salt and baking powder in a bowl. In another bowl, combine onion, melted butter, corn, sour cream, eggs and cheese. Mix thoroughly. Add to dry ingredients and mix well. Grease and flour muffin tins and fill the cups halfway with batter. Bake at 350 degrees for 15-20 minutes or until golden and a toothpick inserted into the muffins comes out clean.
Bean Salad
- 8-ounce can kidney beans, drained and rinsed
- ½ head Romaine lettuce, chopped
- 1 medium tomato, seeded and diced
- 1 small yellow pepper, diced
- ½ medium cucumber, seeded and diced
- ½ cup mayonnaise
- 2 tablespoons milk
- 1 teaspoon dill
- ½ tablespoon lemon juice
- ½ teaspoon salt
In a salad bowl, mix together kidney beans, Romaine, tomato, pepper and cucumber. In a bowl or dressing container, combine mayonnaise, milk, dill, lemon juice and salt. Mix well. Pour over salad.
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