Utensils: 2 large metal or wooden spoonsSharp 10-inch chef knife, Sharp 6 inch pairing knife, 3 spatulas, 3 mixing bowls, misc. measuring bowls, cups, and spoons
2 7-ouncepackages Martha White Sweet Yellow Cornbread Mix
½cupcanned creamed corn
½cupshredded cheddar cheese
2tablespoonsfresh diced jalapeñored and green
2cupscubed pork loin
1teaspoonred chili powder
1 4ounce-can chopped green chili
1 14-ouncewhite hominywith liquid
2-4tablespoonred tomato salsa
salt and pepper to taste
Pre-heat oven 375 Degrees F.
Pour 2 packages Martha White Sweet Yellow Cornbread mix into a medium mixing bowl, add ½ cup canned creamed corn, 1 teaspoon minced onion, ½ cup shredded cheddar cheese, 2 tablespoon diced jalapeño, and 1 cup buttermilk. Mix with a spoon until ingredients are incorporated
Heat Lodge Cast Iron Cornstick Pan in oven at 375 degrees F. for 5 minutes. Using a pastry brush, oil pan liberally with vegetable oil.
Pour 2 tablespoons cornbread mixture into oiled pans and bake at 375 Degrees F. for 12-14 minutes, or until golden brown. Gently remove cooked cornsticks to a plate and continue process until batter is all gone. Be sure to brush any excess bread bits out of the pan, and brush with more oil for each batch.
While cornsticks are baking, cube pork into ½-inch cube. Season meat with a ⅛ teaspoon of salt and pepper.
Heat 1 teaspoon oil over medium high heat, sauté meat until browned, about 5 minutes. Remove cooked pork to bowl
To the same skillet, add 1 teaspoon oil and sauté onions until translucent, add garlic and sauté for 1 minute more. Add 1 14-ounce can white hominy with liquid to skillet and stir to remove browned bits from the bottom of pan. Add red chili powder, chicken base, red tomato salsa, and canned chopped green chili, stir to combine. Bring to a boil then reduce heat and cook stew for 20-45 minutes. Season with salt and pepper to taste. Add ½ cup water if stew gets too thick
Serve Southwestern Pasole with Jalapeno Cheddar Cornsticks. Garnish with, lime wedges, and cotija Mexican cheese
Alternate preparation: Pour stew into individual size Lodge Cast Iron skillets (6.5 inch), dollop 2 tablespoons uncooked cornstick mixture over the Posole. Bake at 375 F. until cornbread is golden brown