Recipe by l'ecole
Cf. "Pozole con Puerco y Lima" From pepperfool.com. I must admit that I played around with this recipe, given that: a) I don't have a pot big enough for the whole thing (4 quart), so I kind of made 2/3 of it, although I did use a whole pound of ground pork as well as the full amount of onion and garlic; and b) I don't have chiltepin pepper so I used a combination of chimayo chili powder and African Bird pepper. I also added a 1/2 teaspoon of cumin and a couple of handfuls of cilantro to the broth, as I was giving part of it to a friend just out of the hospital. Delicious!
- 1 lb ground pork
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 1 teaspoon chiltepin pepper, crushed
- 8 -10 cups hominy, canned
- 6 -7 cups chicken stock
- 3 (14 ounce) cans crushed tomatoes
- 3 limes, juiced
- salt, to taste
- pepper, to taste
- chiltepin pepper, to taste
Directions See How It's Made
- Place the pork, onion, garlic, and pepper into an iron skillet or dutch oven, gently and cook until onion is transparent and pork has cooked through. Drain off fat, if any.
- To a dutch oven or large stockpot the rest of the ingredients. Heat through and simmer until flavors have blended. With limes, be careful how much salt you use - maybe add at the end of cooking.
- Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people - at least a platoon!