Pozole-ish

I made this recipe for Pork and Hominy chili that I found on So Many Dishes back in March and never wrote about it. I’m a sucker for a good pozole recipe1 and this seemed pretty close – the biggest difference being the addition of tomatoes (and Ken’s addition of pinto beans). My Night Off I followed the recipe pretty much as it was written (which is getting rare these days). About the only embellishment I made was trimming the fat off of the pork and rendering it to use for sautéing the onions and peppers. I usually go with a green chili base when making a pork or chicken pozole, but this version with chili powder and tomatoes worked pretty well. I made the full recipe so there were lots of leftovers for lunches that week and as with most stews like this, it was even better after a day in the fridge. I didn’t have any chips in the house so I sliced up a tortilla and baked it to make some crunchy strips. I’ve never featured a pozole recipe in a blog post before – maybe I’ll have to…