Quick Pozole

August 24, 2019

Canned hominy, plus a pound of take-out BBQ, in-season peppers and tomatoes come together for a quick hearty fall stew.

Ingredients

1 poundchile peppers (Anaheim, jalapeno, poblano-a mixture of hot and mild), halved

1 poundpork BBQ (with some sauce in it)

2 1/2 cupscanned hominy, drained

2-3 cupschicken stock

1 (14-ounce) canfire roasted diced tomatoes

Sharp cheddar cheese

Corn tortillas

Preparation

1. Preheat oven to broil. Place peppers on a foil-lined pan and broil until blackened, about 7 minutes. Wrap up in foil to steam, cool. Remove seeds and stems and some of charred skins (we like to keep some on). Rough chop and set aside.

2. Place hominy and BBQ pork and chicken stock in saucepan. Heat 10 minutes. Add peppers and tomatoes and more chicken stock if mixture is too think. Heat through. Serve with corn tortillas and cheddar cheese.