Pozole Soup

Submitted by Potagekempcc

"Pozole Soup with Pork Shoulder Blade steaks, Corona beer, Mexican Style Hominy and Las Palmas Red Chile Sauce. When the soup is finished you have a wonderful spicy tender pork and fresh vegetables."

 

• Ready In: 2hrs 25mins
• Ingredients: 21
• Serves: 6

ingredients

• 3 lbs pork blade steaks (Deboned & 1-inch diced)
• 3 tablespoons extra virgin olive oil
• 2 bay leaves
• 3 tablespoons fresh garlic (Chopped)
• 2 serrano peppers (Seeded & Chopped)
• 2 cups red onions (Chopped)
• 1 cup carrot (Chopped)
• 1 cup celery (Chopped)
• 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 4 tablespoons fresh oregano (Chopped)
• 1 tablespoon fine sea salt
• 2 tablespoons cracked black pepper
• 1 (12 ounce) can Corona beer (Room Temperature)
• 1 (28 ounce) can red chili sauce (Las Palmas, Mild)
• 2 cups Clamato juice
• 1 (28 ounce) can mexican-style hominy (Drained)
• 2 cups homemade chicken stock
• 2 cups cilantro (Chopped, Split)
• 6 cups green cabbage (Shreded)
• 6 cups red radishes (Sliced Thin)

directions

1. Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
2. Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
3. Add chili powder, cumin, oregano and stir well.
4. Add beer, bring to a boil and reduce to a simmer for 5-minutes.
5. Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
6. 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
7. Remove the pork bones, bay leaves and discard.
8. Serve in warm soup bowls.
9. Garnish with cabbage and radishes.