SLOW COOKER |
PRESSURE COOKER
Pozole is a traditional soup from Mexico that’s a Christmas classic. In my family, however, we enjoy it year-round. A key ingredient in this soup is hominy, reconstituted dried corn kernels with the hulls and germs removed. Hominy adds a slightly nutty flavor and also absorbs many of the flavors of the soup. This family favorite is delicious with tortilla chips, either crumbled on top or used to dip in or scoop up the soup.
Prep Time:
10 minutes
Cook Time:
4 hours on High or 8 hours on Low
Serves:
6 to 8
1 large onion, diced
6 strips bacon, chopped
2 pounds venison stew meat
4 cups beef broth
¼ cup tomato paste
1 tablespoon minced garlic
1 tablespoon dried oregano
1½ teaspoons ground cumin
½ teaspoon ground cloves
½ teaspoon cayenne pepper (optional)
1 (4-ounce) can chopped green chiles, drained
1 (15-ounce) can hominy, drained
Diced avocado, chopped fresh cilantro, and lime wedges, for serving
1.
In a 6-quart slow cooker, combine the onion, bacon, venison, broth, tomato paste, garlic, oregano, cumin, cloves, cayenne (if using), and green chiles. Mix well.
2.
Close the lid and cook on High for 4 hours or on Low for 8 hours. Thirty minutes before it’s done, open the lid and stir in the hominy, then close the lid and continue cooking.
3.
Top with avocado and cilantro, and serve with lime wedges.
Pressure Cooker Variation:
In step 1, combine the ingredients in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time for 2
5 minutes on High Pressure. Quick release the steam, then stir in the hominy. Close the lid and let the soup sit for
5 minutes or until the hominy is hot, the
n serve.