Pablo's Traditional Jalisco Pozole Soup

photo by SassyMom3

- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
6 bowls
- Serves:
- 6-8
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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RECIPE SUBMITTED BY
I'm 20 something years, with some big plans for next year (God willing), but I dont work. I'm deaf, I love going out, writing, partying whenever I have a time, I'm mom of two little brat ones, I love them so much with all my heart and soul. With all of my hobbies, I am an average gal I guess who obsesses over the Steelers lol.