Hominy thickens the soup to a stew-like consistency. But you can add more water if you are looking for a more soup-like finish.
The hominy I used for my Quick Pork Verde Pozole, is from Natural Value. The label says, “Our Natural Value Organic Hominy is produced with Nature Peel. (This is) the organic alternative to lye and without the use of bleaching agent like sodium bisulfite.”
Today as I write this, we are in the midst of National Hispanic Heritage Month. This month we recognize the achievements and contributions of Hispanic Americans who inspire others to success. This year’s theme is “Esperanza: A Celebration of Hispanic Heritage and Hope.”
Although our family’s heritage on my father’s side includes thosewho originated in the Basque region of Spain, here I like to focus on the heritage of traditional and modern Hispanic American food and recipes. I hope you enjoy this easy dinner idea.
Quick Pork Verde Pozole
Ingredients
- A 30-ounce can of Natural Value organic hominy, including the water
- One, 32-ounce container of homemade green chili, defrosted the night before
Directions
- Combine green chili and pozole in a medium-sized soup pot. Cook for a half hour.
- You can garnish it with a variety of items. Try it with sliced avocado, tortilla chips,a slice of lime, sliced radishes and a sprig of cilantro to brighten it up.
This seems so simple. I’m going to try it.