A Jerry James Stone Recipe
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- 3 cups white hominy
- 12 cups low sodium vegetable stock
- 2 sweet potatoes, cubed
- 1 parsnip, cubed
- 3 cups Hatch green chile peppers
- 3 tablespoons New Mexico chili powder
- 4 dried new mexico chili peppers, shredded
- 1 onion, chopped
- 4 Cloves garlic, minced
- 1 Bunch cilantro, chopped
- 2 tomatoes, whole
- 3 chipotle peppers in adobo sauce, chopped
- 2 tablespoons miso
- 1 teaspoon Mexican oregano, to taste
- Salt, to taste
- Toss 3 cups of white hominy, 12 cups of vegetable stock, 1 parsnip, 3 cups of hatch green chili peppers, 3 tablespoons of red chili powder, 4 dried New Mexico chili peppers, 1 onion, 4 cloves of garlic, 1 bunch of cilantro, 2 tomatoes, 3 chipotle peppers in adobo sauce, 2 tablespoons of Miso, 1 teaspoon of Mexican oregano and salt into a large stockpot.
- Bring it to a simmer on a medium-low heat, and let it cook for about an hour. Why that cooks, check out my how to on chile peppers for info on buy, storing, and roasting them, since you clearly like hot food.
- Add in the cubed sweet potatoes and let it cook for an additional 30 minutes, or until the potatoes are tender.
- Garnish the pozole with cilantro and jack cheese. If you are enjoying it for breakfast, try a poached egg on top. You won't regret it!