The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Pozole with Cilantro and Roasted Pasilla Peppers
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Pozole is a traditional Mexican dish of hominy, pork and vegetables. Pozole is traditionally served with shredded cabbage, lime wedges, and radish slices on top. The soup can also be topped with avocado slices, diced onion, chopped cilantro, and hot sauce to taste. Serve it as an appetizer or main course.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 pasilla peppers
3 tablespoons vegetable oil
1 medium onion, diced
3 cloves garlic, crushed
1/2 bunch cilantro, roughly chopped
1 1/2 pound boneless pork chops, cut in 1/2-inch cubes
2 cans (12 ounce size) hominy, rinsed and drained
1/2 teaspoon chili powder
1 bay leaf
8 cups chicken stock
2 tablespoons water
salt and pepper, to taste
limes, cut in wedges
other toppings such as avocado slices, diced onion, sliced radish, cilantro, shredded cabbage
directions
Preheat the oven broiler.
Place the pasilla peppers on a rimmed baking sheet and place under the broiler. Let cook for 20 minutes, turning occasionally, until the skin is charred. Remove the peppers from the oven and let cool on a cutting board.
Heat the oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the cilantro and let cook for 1 minute or until the cilantro has wilted slightly.
Place half of the onion mixture in a blender. Add the pork, hominy, chili powder, bay leaf and chicken stock to the onion in the pan. Bring the liquid to a boil then cover the pan and reduce the heat to a simmer.
Remove the skin, stems, and seeds from the roasted peppers. Add the peppers to the blender along with the water. Puree until smooth.
Turn the heat to medium-high and add the pepper puree to the pan with the pork. Cook for 5 minutes or until the pork is cooked through. Season to taste with salt and pepper. Remove the bay leaf. Serve the pozole with lime wedges on the side and any desired toppings.
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nutrition data
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reviews & comments
October 12, 2021
I love the flavor of this recipe because it doesn't overpower it with lots of spices which makes it taste delicious. I also enjoy how this recipe has the roasted chilis that give the dish a little bit of body to it! It's not too spicy but just might need some hot sauce on the side if you like spicy foods.
November 14, 2016
I just used canned roasted green chiles instead of bothering with the pasilla peppers. I wasn't sure if I should use white or yellow hominy - is there a difference? I used white. I also added a little more chili powder