Recipe by tinebean21
This came in the mail along with an advertisement. It sounds simple for a Pozole recipe, but I haven't yet tried it.
Top Review by Muffin Goddess
We love a good pot of pozole here, and this was no disappointment! I was trying to use up what I had in the house, so I defrosted a big bag of country-style pork ribs for the meat (I forgot to put the weight on the bag, so I'm pretty sure that I used more than 4lbs). Because the ribs weren't boneless, I had to strain the cooked meat out of the broth, remove the fat and bones, and coarsely shred the meat before adding it back into the broth. I do recommend that you add more hominy if you use extra meat, because we found that it needed more (not detracting from the recipe, that was totally my fault for using I-don't-know-how-much meat, lol). We used all the garnishes except the cabbage because I didn't have any. DH actually enjoyed this so much that he ate it for dinner three nights in a row, which was a relief, since there was quite a bit of soup for only two people (although I'm sure my puppy would've gladly snagged a contributing slurp or two had he been tall enough to reach it). Unfortunately, I didn't get a photo of this -- I made the soup and prepped the garnishes, but left it for DH to assemble in his bowl at night while I was at work. I took some to work with me for dinner, but I really didn't want to post a pic of my soup in cheezy Gladware lol. Oh well, maybe next time! Thanks for posting! Made for PAC Spring '10 :)
For Meat and Hominy
- 4 lbs pork shoulder or 4 lbs chicken, in approx. 2 . 5-inch by 2 . 5-inch pieces
- 1 (29 ounce) can hominy
- 3 ancho chilies, seeded and cleaned
- 3 guajillo chilies, seeded and cleaned
- 4 -6 pieces garlic, slivers
- finely ground black pepper
- 1 head cabbage, shredded
- radish, chopped (8-10)
- 1⁄2 white onion, chopped
- fresh cilantro, chopped
- lime, quartered (4-5)
- red chili pepper flakes
Directions See How It's Made
- In a large pot place meat and enough water to cover all the meat and salt to taste
- Set the stove to medium high.
- Skim off any foam that rises to the surface, after doing this turn down heat to medium/medium-low.
- Let cook for 1.5 to 2 hrs (until meat is fully cooked).
- While meat is cooking, in another pot place chiles, garlic, pepper and about 4-5 cups of water for 15 minute.
- Remove from pot and put in a blender and blend with salt to taste.
- Drain and wash hominy.
- When meat is fully cooked add hominy to the sauce and salt to taste.
- Bring to a boil for 15 minutes.
- Garnish with cabbage, chopped onions, cilantro, radish and oregano. Add lime juice to taste.