I come from a long line of amazing Mexican cooks. I don't claim to be one of them, but fortunately I was raised by them and have spent a lifetime enjoying the delicious foods that they make. Make no mistake that when my family cooks for me or for anyone, it's not just about food, it's about a whole lot of love too.
Por ejemplo, my tía serves me her specialties and I know it is her way of giving me a hug from the inside out. She makes an incredible red pozole and it's not anything I've ever served myself. Oh no, she cooks it, plates it, and presents it with pride while I sit at the table with lime in hand because I can't have pozole without lime. Man, I wish I could invite you over for some of my tía's pozole, but since I can't, you should just try making this pozole Crock-Pot recipe. Of course it's not made exactly like my tía's, but it still has some kick and hominy.
Read more ¿Qué más?: 5 best tips for eating your favorite Latino foods on a budget
Crock-Pot pozole
Ingredients
2 pasilla chile peppers – stems, seeds, and veins removed
2 ancho chile peppers – stems, seeds, and veins removed
2 guajillo chile peppers – stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
1/2 white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained
Get the full recipe directions at AllRecipes.com.
Image via AllRecipes.com
