Backpacking Recipe: Spicy Trail Pozole

Stuff yourself with this camp-style version of a traditional Mexican stew.

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2 chipotle peppers in adobo sauce

(canned, hot)

1 can (41/2 ounces) mild green chilies

2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

2 cubes chicken bouillon

2 cups water

2 cans (15 ounces each) hominy, drained

1 can (12 ounces) Hickory Smoke Spam, diced

1 fresh lime

4 corn tortillas

At home:

Chop the peppers (add more for extra heat). Pack in a small zipper-lock bag and add a spoonful of adobo sauce from the can. Drain green chilies and add to bag.

In camp

Sauté onions in oil until translucent. Add Spam and garlic; sauté several minutes.

Stir in bouillon, water, chilies, chipotles, and hominy, breaking up any lumps of hominy with spoon. Bring to boil, reduce heat, and simmer 15 minutes. Stir in juice of 1/2 lime. Pour into bowls, garnish with lime, and eat with warm tortillas. Serves two to three.

Weight saver

Pack hominy and Spam in zipper-lock bags but use them your first night out.