Lake Norman Magazine

Mexican holiday tradition makes for easy entertaining

Planning a holiday get-together, whether big or small, can be a bit of a chore. Trying to please everyone and utilizing the amount of kitchen and refrigerator space can be tricky. Preparing a big spread of many different things always seems like a great idea until it comes down to cost, shopping and prep time involved.Entertaining made easy can be accomplished in the form of a food bar. Slider, taco and panini bars all are great ideas and will work in a pinch for almost any kind of party.For the holidays, a pozole bar is quick, cheap and easy, and incorporates a holiday tradition. Pozole is a hearty soup that originated in Mexico and is traditionally served around the holidays.So embrace the ease of putting together something a bit different this year and take a load off. Letting your guests top their own bowl of pozole makes for good fun and everyone gets only what appeals to them.Watch Chef Troy prepare this recipe and more live on Fox News Rising this coming Tues., Dec. 13, as part of his weekly cooking segment “Tuesdays with Troy” on Fox Charlotte from 7-9 a.m.

Pork Pozole Bar

Serves 4 to 6


2 tablespoons canola oil

1 1/2-2 pounds of pork tenderloin, cut into bite-size cubes

To taste – Chef Troy’s Back Rub


1 1/2 cups red onion, diced

3 cloves fresh garlic

1 poblano pepper

¼ cup masa harina, or all-purpose flour

8 cups chicken stock

2 15-ounce cans of white or yellow hominy, drained and rinsed

2 15-ounce cans of black beans, drained and rinsed

To taste - kosher salt

Pozole Condiment Bar:

Red onion, small dice

Red cabbage, sliced thin

Fresh cilantro - leaves only, chopped

Fresh limes, cut into wedges

Avocado, halved, pit removed, removed from skin and cubed

Radishes, small dice

Queso fresco, crumbled

Dry oregano, lightly toasted in dry pan over low heatWarm oil in a stock pot over medium high heat, add pork pieces.Season to taste and cook until lightly brown. Add onions, garlic, poblano pepper, hominy and masa harina. Cook stirring frequently for one minute.Add chicken stock, stir to combine and bring to a boil. Lower heat and let simmer for 45 minutes.Add black beans and simmer for an additional 15 minutes. Add salt to taste. Lower heat to low to keep warm or serve immediately.To Serve:

Set up condiment bar, ladle pozole into bowl and turn guests loose to top their own bowl.