Green and Black Bean Pork Posole
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Gina Marie Miraglia Eriquez
This is a quicker version of traditional pozole which takes hours to simmer. Add even more condiments to give more options, like chopped scallions, queso fresca (or feta cheese), chopped white onion, chopped fresh tomatoes, chopped avacado.
- 1 medium onion, coarsely chopped
- 3 scallions, coarsely chopped
- 1 (3 to 4-inch) fresh jalapeno chili, stemmed, quartered and seeded
- 1 green bell pepper
- 3 garlic cloves, peeled
- 2 1/2 cups reduced- sodium chicken broth
- 1/4 cup vegetable oil
- 1 pound ground pork or chicken
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (14 to 15-oz) can white hominy (also called pozole), rinsed and drained
- 1 (14 to 15-oz) can black beans, rinsed and drained
- 1 cup coarsely chopped cilantro
- Accompaniment: Tortilla chips
- Puree onion, scallions, jalapeno, bell pepper, garlic and 1 ¼ cups chicken broth in a blender.
- Heat 2 tablespoons oil in a 5 to 6-quart pot over moderately-high heat until hot but not smoking, then cook, pork, breaking up clumps with a fork, until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Add remaining 2 tablespoons oil to pot and heat over moderately-high heat until hot but not smoking, then add puree (it will splatter), spices and salt. Cook, stirring until mixture is thickened and most of liquid is evaporated, about 10 minutes. Add pork, hominy, beans and cilantro and remaining 1 ¼ cups broth and simmer gently, about 5 minutes.