Kayelle
Chef Extraordinaire
Verde Chili Pork Pozole on the stove today. Mexican Cornbread will be on the side.
This took up a big chunk of the day because I chose to do something more involved this time. I found some meaty pork bones cut in small pieces at the Mexican market and bought 3 lbs because I wanted some really flavorful pork stock. I boiled up the browned and seasoned bones for 3 hours, and removed a good amount of meat from the bones, setting the flavorful broth aside. Then came the prep for the fire roasted peppers, and the pre soaked dried hominy. I broiled the meat to crisp it up and the usual onions and garlic were sauteed along with seasonings. Everything came together with a final addition of creamed corn in the mix.
It sure was tasty.
Hope I didn't bore anybody.