Uncle George's Pizole
The BEST! This is Uncle George's basic recipe. I like to use half enchilada sauce, half chicken broth so it's not so thick.
The BEST! This is Uncle George's basic recipe. I like to use half enchilada sauce, half chicken broth so it's not so thick.
- Carbohydrate 9.0191932436 g
- Cholesterol 61.68856232 mg
- Fat 55.86230421574 g
- Fiber 2.29569729441154 g
- Protein 6.08123464958 g
- Saturated Fat 20.4548239580042 g
- Serving Size 1 1 Serving (195g)
- Sodium 470.074626785 mg
- Sugar 6.72349594918846 g
- Trans Fat 2.6755301518638 g
- Calories 557 calories
Step-by-step
- Saute pork with onions and garlic.
- Add enchilada sauce and boillion and cook 1.5 hours.
- Add lime, beans and hominy, and simmer another 30-60 minutes.
- Serve topped with cilantro, shredded cabbage, lime and crema.
Brown pork cubes in a heavy-bottomed Dutch oven rather than a thin stockpot to achieve an even thermal distribution across the meat surfaces. Searing protein thoroughly before introducing liquids develops foundational Maillard compounds that complement the tomato and chili base of the enchilada sauce. Maintain medium-high heat during the initial saute phase, ensuring the pork releases its moisture and browns without scorching the minced garlic.
Thermal Control During Simmering
Transferring the pot to a low simmer for the 90-minute pork-tenderizing phase prevents the bouillon and sauce from reducing too rapidly at the bottom of the vessel. Enchilada sauce contains starches and spices that burn easily if subjected to direct, unmonitored high heat over extended cooking windows. Diluting the thick sauce with chicken broth or water, as noted in the variation, helps regulate viscosity and maintains proper fluid levels for the subsequent bean addition.
- Use a 6-quart or larger Dutch oven to accommodate the volume of pork, beans, and hominy safely.
- Drain the hominy thoroughly in a colander before adding it to prevent excess canning liquid from diluting the soup base.
- Introduce the lime juice and pinto beans during the final 30 to 60 minutes so the beans retain their structural integrity.
