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Recipe for :

Tumacacori Mission Pozole

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.


1 T. olive oil
3/4 C. boneless pork, cut into 3/4-inch cubes
1/3 C. onion, finely chopped
1 large clove garlic, minced
1/4 C. water
2 tsp. chili powder
1/2 tsp. salt
2 C. cold water
1/4 C. yellow cornmeal
1 C. corn, fresh or frozen
1/2 C. cooked pinto beans
1/2 C. pitted black olives, halved
2 C. fresh tomatoes, chopped

  • In a large saucepan heat olive oil; add meat, onion and garlic and cook until meat is browned and onion is tender.
  • Stir in 1/4 cup water, chili powder and salt.
  • Heat to boiling; reduce heat and simmer, covered, for 30 minutes.
  • Meanwhile, in a medium saucepan, combine 2 cups water and cornmeal; cook and stir until bubbly.
  • Cook and stir about 5 minutes more or until slightly thickened and cornmeal no longer settled out; set aside.
  • Add corn to meat mixture; cook 5 minutes more or until meat and corn are tender.
  • Stir in cornmeal mixture, beans, olives and tomatoes.
  • Heat through.

Serves 4