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TUMACACORI MISSION POZOLE




Source of Recipe


the web


List of Ingredients




1 T. olive oil
3/4 C. boneless pork, cut into
3/4-inch cubes
1/3 C. onion, finely chopped
1 large clove garlic, minced
1/4 C. water
2 tsp. chili powder
1/2 tsp. salt
2 C. cold water
1/4 C. yellow cornmeal
1 C. corn (fresh or frozen)
1/2 C. cooked pinto beans
1/2 C. pitted black olives, halved
2 C. fresh tomatoes, chopped



Recipe



In a large saucepan heat olive oil; add meat, onion and garlic, and cook until meat is browned and onion is tender. Stir in 1/4 cup water, chili powder and salt. Heat to boiling; reduce heat and simmer, covered, for 30 minutes.

Meanwhile, in a medium saucepan, combine 2 cups water and cornmeal; cook and stir until bubbly. Cook and stir about 5 minutes more, or until slightly thickened and cornmeal no longer settled out; set aside. Add corn to meat mixture; cook 5 minutes more or until meat and corn are tender. Stir in cornmeal mixture, beans, olives and tomatoes. Heat through. Serves 4.