- 4 slices bacon
- 2 lbs trimmed pork shoulder, cut into 1-inch cubes
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp dried oregano leaves
- 1/2 tsp cracked black peppercorns
- 2 tsp finely grated lime zest
- 1 can (14 oz) no-salt-added diced tomatoes with juice (see Tips)
- 2 cups reduced-sodium chicken stock
- 1 can (29 oz) hominy, drained and
- rinsed (see Tips, left)
- 2 poblano or green bell peppers, seeded and diced (see Tips)
- 2 dried ancho or guajillo chiles
- 2 cups boiling water
- 2 tbsp freshly squeezed lime juice
- 2 tbsp finely chopped cilantro
- 1 chipotle pepper in adobo sauce, optional
- Shredded lettuce, optional
- Chopped radish, optional
- Chopped red or green onion, optional
- Fried gluten-free tortilla strips, optional
- Lime wedges
1. In a Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towel and crumble. Cover and refrigerate until ready to use. Drain all but 2 tbsp fat from pan. Add pork, in batches, and brown, about 3 minutes per batch. Transfer to a plate. Reduce heat to medium.
2. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add tomatoes with juice, stock, hominy and reserved pork and any accumulated juices and return to a boil.
3. Reduce heat to low. Cover and simmer until pork is almost tender, for 1 1/2 hours. Stir in reserved bacon and poblano peppers.
4. Meanwhile, in a heatproof bowl, soak ancho chiles in boiling water for 30 minutes, weighing down with a cup to keep submerged. Drain and discard soaking liquid and stems. Chop chiles coarsely. Transfer to a blender. Scoop out 1/2 cup cooking liquid from the pozole and add to blender along with lime juice, cilantro and chipotle pepper, if using. Puree and stir into pozole. Add salt to taste and continue cooking until pork is tender and flavors meld, about 30 minutes.
5. To serve: Ladle into soup plates and top with the garnishes of your choice. Season to taste with lime juice.
Slow Cooker Method: Complete Steps 1 and 2, reducing the quantity of chicken stock to 1 1/2 cups. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Stir in reserved bacon, poblano pepper and ancho chile mixture and adjust seasoning. Cover and cook on High for 30 minutes, until peppers are tender.
It is always a good idea when using canned products, such as tomatoes, chicken stock or chipotle peppers in adobo sauce, to check the label. Manufacturers are constantly changing theirformulae and gluten may suddenly appear in a previously gluten-free product. If you prefer, substitute 3 cups cooked dried hominy, drained for the canned version.
Poblano peppers, one of the mildest chile peppers, are often available in markets. Triangular in shape, they are a deep shade of green and have a wonderful hot-fruity flavor that is lovely in this dish. However, if you can't find them, green bell peppers make a more than acceptable substitute. In their dried form, poblano peppers are known as ancho peppers.
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Source: The Complete Gluten-Free Whole Grains Cookbook
Submitted By: B Smith