Not every Tuesday has to be tacos! When we still have a taste for something “south of the border” and it’s turning to fall, spicy pasole hits the spot. A flavorful broth spiced with chiles chock-full of tender pork and creamy hominy, this is a hearty fall/winter dish that you’ll make a new Tuesday tradition.
- 3 Lbs. Pork Shoulder or Boneless Country Ribs
- 1 Medium Onion, Chopped
- 1 Large Tomato
- 3 Cloves Garlic, Minced
- 3 Chiles in Adobo Sauce, Chopped
- 2 Tbs. Adobo Sauce
- 2 – 29 Ounce Cans White Hominy, Drained
- 1 Quart Chicken Stock
- 3 Cups Water
- 2 Tbs. Canola Oil
- 2 Tsp. Mexican Oregano
- 2 Tsp. Chili Powder
- 1 Tsp. Paprika
- Salt & Pepper
- Diced Avocado, Sliced Radish & Shredded Cabbage (for garnish)
- Cut pork shoulder into 1 1/2-inch cubes. Season liberally with salt and pepper.
- In a ceramic-coated iron pot, brown half the pork in 1 Tbs. canola oil. Remove from pot and brown the other half of the pork in an additional Tbs. canola oil. Remove from pot. You do not need to cook it through as it will braise later.
- Add diced onion and minced garlic to pot and cook over medium heat until translucent.
- Dice and seed tomato. Place in pot with onions and sauté for 4-5 minutes. Add chopped chiles and adobo sauce. Stir to combine.
- Add chicken stock to onion mixture and stir to deglaze pot.
- Add water, oregano, chili powder and paprika. Stir to combine and bring to a simmer.
- Add pork back in as well as both cans of hominy.
- Simmer over low heat for 1 hour, stirring occasionally.
- Serve immediately and garnish with avocado, radish and cabbage.
You can spice this version up with additional chiles, hot sauce or sliced jalapeños. The combination of spicy, rich stew is complimented by the cool cabbage, bite of radish and creamy avocado. Taste for yourself, you’ll make the Tuesday change too. Dig in!