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    You are in: Home / Recipes / Crock Pot Texas Pozole (Mexican Pork and Hominy Soup) Recipe
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    Crock Pot Texas Pozole (Mexican Pork and Hominy Soup)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 20, 2014

      For Pozole lovers, littleturtle's soup recipe is true and good--five stars for authenticity alone. Albeit, try frying the cubed, salt & peppered pork steak pieces till browned and glazed on all sides. This affords that fried, almost "bacony" character that can only come from frying the meat of the pig. Also, definitely fry the onions; and, before adding the garlic, caramelize a couple tablepoons tomato paste--you'll see it turn a darker red--with the onions to add depth and richness. Another thing: try adding some crushed peeled tomatillos--delicious! Of course, if you feel really gutsy, boil a Sol (or another brand Mexican beer) to reduce to 8 ounces; use the reduction to replace one cup of the chicken broth. I also like to double the amount of hominy. One cannot add too much hominy to Pozole. Just before serving, I thicken the entirety with a bit of masa, corn starch, and water. The real deal is not a thickened soup but I don't care. I like the way thick soup retains its heat. And, thick soups just seem to be more hardy.

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    • on January 21, 2010

      Hubby and I both really liked this soup. I'm not a 'spicey hot' food type but hubby is and he even liked it. He added a couple of dashes of some hot stuff to get the heat he likes. I love hominy and now have a different way of getting to eat it. Thanks for the recipe. (oh and like Debbie R suggested, I didn't saute the onion/garlic this time as I was in a hurry...will saute next time and see if it makes a worthwhile difference)

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    • on February 14, 2009

      Really good starter recipe. I have to add lots of hotness to mine. But this is the general list of ingredients, you just have to adjust the heat to your own tastes! YUMMY!

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    • on October 13, 2006

      A simple, comforting dish with fantastic flavor. I wish it had more broth to meat, but I'm not going to tinker with it. The flavoring is just too perfect. You can skip step one and just put the onion and garlic in with the pork. I cooked this for 8 hrs and let rest overnight before eating. NOTE: You must use a good chicken broth for a good outcome. I like Kitchen Basics in the yellow aseptic containers.

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    • on October 09, 2006

      Easy to make and the flavor was OK, but just no pizzaz.

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    Nutritional Facts for Crock Pot Texas Pozole (Mexican Pork and Hominy Soup)

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.7
     
    Calories from Fat 129
    31%
    Total Fat 14.4 g
    22%
    Saturated Fat 4.6 g
    23%
    Cholesterol 127.1 mg
    42%
    Sodium 706.7 mg
    29%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.5 g
    18%
    Protein 45.7 g
    91%

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