For even the Son of Man came not to be served but to serve, and to give his life as a ransom for many." - Mark 10:45
An ej original!
1 c or more Left over Yucatán pork, recipe this blog under Mexican tab
1 t Olive oil
1 t clarified butter
1 t toasted cumin
1 T sugar
1 t sumac or squeeze of lime
1 t smoky paprika
2 T chicken base seasoning
3 T chopped roasted poblano
1 sliced onion
1 Zucchini, peel and chunked 1/2 inch
1 can hominy, drain
1 ear of fresh corn, shaved off
6 c water
2 T half and half
1/4 c salsa verde
1 t Adobo sauce ( from a can of chipotle in adobo)
1/4 c cornmeal
3 T fresh cilantro
3 T fire roasted salsa, recipe this blog under Salsa tab
Add oil and clarified butter to Dutch oven, heat, add seasonings to bloom for 2 minutes, stirring constantly.
Add onions, Poblanos, pork, and hominy.
Stir until seasoned.
Add water, cornmeal, corn, Adobo sauce, half and half, salsa verde and Zucchini.
Boil on medium for 5 minutes.
Add Cilantro and salsa.
Turn heat down to a low boil for 20 minutes.
Serve with sliced radishes, fresh onions or picked onions, cheese, sour cream, lettuce or shredded cabbage, salsa and tortillas or corn chips.
Delish!
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