Pozole

I thought I should start the new year off right. It has been very cold, all over our Country this winter, so here is a worming dish. Pozole is a lot like chili, for every 10 cooks, there is 9 recipes. Here is mine.

2 pounds pork shoulder, cubed
4 chicken thighs, boneless, skinless, cubed
4 cups chicken broth
1 small onion, chopped
1 teaspoon salt
2 cans, 15 oz. hominy, drained
1 can, 10oz. stewed tomatoes
4 large pablano chilies, roasted, skinned, seeded, and chopped
2 small zucchinis, sliced
1 tablespoon chili powder
1 tablespoon cumin
4 green onions,chopped
4 radishes, sliced
1/4 cup water
2 tablespoons corn starch


In a 10" deep, or 12" dutch oven, combine pork, chicken, chicken broth, onions, and salt. Cover; simmer for 1 1/2 hours. over bottom heat only. With 15 to 20 charcoals, or on camp stove. Add hominy and undrained tomatoes, chilies, zucchini, chili powder and cumin. Cover; simmer for 30 minutes more. In a small bowl, combine the water and corn starch. Mix very well. Add slowly to the pork stew, string constantly . Bring to a boil to thicken, cook 1 minute. Serve in bowls. Pass the green onions and radishes for garnish.