West Wednesday: Authentic Mexican Pazole

Chef West is back and whipping up a delicious and authentic Mexican Pazole just in time for the colder temperatures!

CHEF BRIAN WEST
(210) 771-6961

ChefBrianWest.com
IG & FB: @ChefBrianWestSA

RECIPE:

1 1/2 teaspoons lard

8 ounces poblano pepper, fire roased seeded and peeled

8 ounces hatch green chiles, puree

1/2 each onion, diced

2 cloves garlic

1 1/4 pounds pork butt, diced

1 1/2 teaspoons cumin

3/4 each bay leaf

3/4 teaspoon oregano

salt and pepper

32 fluid ounces chicken broth

32 fluid ounces hominy, canned with juice

Directions:

Dice roasted poblanos

In a stock pot brown meat with garlic, salt , pepper, cumin, oregano and bay leaf

Add the onions and cook to sweat

Add pobanos and green chiles and sautee for 5min

Add broth and simmer for 10mins

Add Hominy with liquid and simmer for 45mins saeson to taste

Garnish

4floz pork

1 teaspoon of oregano

1 each radish sliced thin

2 floz cabage

1 lime wedge

juice