Yucatán Pork Salsa Verde Pozole

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!