Pablo's Traditional Jalisco Pozole Soup
Ready In: 1 hr 30 mins
Serves: 6-8
Yields: 6 bowls
Ingredients
- 2 lbs pork shoulder, trimmed of fat and cut into bite-size pieces
- 1 head garlic
- 5 quarts water
- 1 lb mexican-style hominy, drained
- 10 medium dried chilies (Ancho or New Mexico Red)
- 1⁄2 cup salt
Garnishes
- 1⁄2 head lettuce, finely shredded
- 1⁄2 cup chopped fresh cilantro
- 1 white onion, finely chopped
- 8 large key limes, wedged
- 2 tablespoons Mexican oregano, dried
- 12 tostadas
Directions
- Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
- To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
- To serve:
- Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas.
- Buen Perfecto!
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