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"  I am learning the ins and outs of a new kitchen: how to get by without a microwave, whether 1 saucepan will do (the other went missing in the move), how quickly one of those flat-top stovetops gets blazing hot and that I seriously have a whole lot of gear. My first attempt at cooking in the new kitchen, aside from warming soup, was Danish puffed pancakes, which I will write about once I am sufficiently over the trauma (in the end everything worked out). My second attempt was this pork stew, which I call pozole but am not really sure is pozole, since I patched this together from my memory of several recipes. Pozole is apparently all about the toppings, and we just had avocado and lime, so let&amp;#039;s call mine pork and hominy stew with tomatillos and chiles.   I started the night before by soaking about a cup of dried hominy (posole) in water to cover plus 1 in. About 4 hours before soup time, I drained the hominy then put it in a saucepan with water to cover by 2 in. Simmered 2 hours, then added some salt. At that point I continued to let it simmer, but prepared the pork stew. I shucked then quartered 6 tomatillos and quartered an Anaheim chile; those went into a 400 degree oven for about 30 minutes, until the tomatillos were softening and the chile was black in spots. While that was roasting, I cut 1 lb. pork shoulder into stew meat and browned it, then added 1 diced onion. When that had softened, I poured in the hominy and cooking liquid and added more water to cover the pork and hominy. Simmered that. When the chiles and tomatillos were done in the oven, I put them in a pot with a lid to let them steam a bit, then peeled the loosened skin off the chile. Added about \u00BD cup hominy to the pot with the chiles and tomatillos along with enough cooking liquid to make it soupy. Pur\u00A9ed with my immersion blender, then poured the whole mess into the stew pot with the pork.  At this point I tasted it and realized it was kind of bland, so I added salt and a heaping teaspoon of Better than Bouillon. Simmered for another 45 minutes or so, for a total of about an hour, then served with diced avocado, lime wedges and tortillas.  This recipe for pork pozole is super-streamlined and uses the slow-cooker. Try it out if you&amp;#039;re not up for all those steps.  What do you miss most about your kitchen when you&amp;#039;re cooking away from home? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43927/pork-pozole-5259/>