Sunday, November 13, 2011

POZOLE MY WAY YOU BET ENJOY DAN:

            POZOLE (MY WAY) WITH PORK BUTT MEAT by CHEF DAN:
Serves 12                               (FOR THE TREE RANDY’S TREE FRAM CREW)

INGREDIENTS:

4-6 pounds pork butt, shoulder, elk or pork tenderloin, cut into 1-inch cubes
2 pounds chicken breasts cut into 1-inch cubes
4 Anaheim chili peppers, seeded and halved
4 jalapeno peppers, seed and halved
1 jar salsa Verde
3 (14.5oz) cans chicken broth
2 onions, diced
6 garlic cloves, minced
2 tablespoon dried oregano
2 tablespoons ground cumin
3 (15-oz) cans hominy
2 cans (4.2oz) cans diced green chilies
Garnish with shredded lettuce, sliced radishes, onions, and fresh cilantro

DIRECTIONS:

1.    Put chilies in food blender with 1 cup chicken broth.
2.    Puree until smooth.
3.    Pour the pureed chili mixture into the crock-pot.
4.    Add all rearming ingredients.
5.     Cook on high for 5-6 hours.
6.    Cook on low for 7-8 hours.
7.    Spoon soup into bowl.
8.    Serve with any of the garnish or all the garnishes.
9.    Shredded lettuce, sliced radishes, onions, or fresh cilantro.

ENJOY DAN:                              BON-APPETITE!!


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