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Pozole con Puerco (Pork with Hominy)

Note: This is probably the earliest form of stew developed in the New World.   It was used by primitive Indian cultures to celebrate life's blessings. The main ingredient of the stew was corn soaked in a lime (calcium oxide) and water solution, then dried for use in stew or ground for use in tortillas. (The Whole Chile Pepper Book, DeWitt and Gerlach). Southerners in the mid-19th century reportedly used lye (potassium hydroxide) to preserve their corn, then dried it to make hominy or ground corn grits (Foods in the South, Virginia Mescher).  If using dried hominy (very hard to find), it must be soaked for 8 hours then cooked with all ingredients except pork, which is added the last 30 minutes.   Adapted from Betty Crocker's Mexican Cookbook and The Whole Chile Pepper Book.  If you have leftover posole, use it as a substitute for garbanzos in Three-Bean Salad.

1/4 cp vegetable oil
1 lb pork loin or steaks, cut in 1" cubes
1/3 cp flour


1 med onion, chopped
1 beef bouillon cube
8 dried chiles, stems removed (for really hot dish, use dried Piquins or Cayennes)
2 t garlic flakes or powder
16 oz can hominy, or 8 oz dried hominy or posole
2 tomatoes, chopped (canned tomatoes are OK)
1 lb turnip or beet greens, coarsely chopped (collards or Swiss chard OK)
1 T vinegar
1/2 t ground cumin
1 t dried oregano
1/2 t pepper


1. Heat oil in large Dutch oven till hot.
2. Coat pork with flour. Cook over medium heat till brown and drain on paper towels.
3. Boil 1 cp water and soak bouillon cube, garlic flakes or powder, and dried chiles together
for at least 15 minutes.
4. Cook and stir onion in same skillet till tender.
5. Stir in remaining ingredients. Place pork on top.
6. Heat to boiling; reduce heat.
7. Cover and simmer till pork is tender, about 30 minutes.
8. Garnish with fresh snipped cilantro, if available, and chopped onion if desired.