Pablo's Traditional Jalisco Pozole Soup

READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    cup salt
  • Garnishes
  • 12
    head lettuce, finely shredded
  • 12
    cup chopped fresh cilantro
  • 1
    white onion, finely chopped
  • 8
    large key limes, wedged
  • 2
    tablespoons Mexican oregano, dried
  • 12
    tostadas
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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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