South Texas Pozole
- Reviews 5
Ready In: 2 hrs 20 mins
Serves: 6
Ingredients
- 2 1⁄2 lbs pork shoulder, cut into 1-inch cubes
- 2 tablespoons oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 10 cups chicken broth
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 3 tablespoons ground red chili powder
- 3 cups white hominy, drained
Directions
- Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
- Remove the pork with a slotted spoon and keep warm.
- Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
- Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
- Reduce heat to low, cover, and cook for about 90 minutes.
- Add hominy and cook for 15 more minutes.
- Check seasonings and add more chile powder or salt according to taste.
- Ladle into soup bowls.
- Serve with hot corn tortillas and garishes.
- GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.
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