Pozole Soup
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.
INGREDIENTS
Nutrition- 3lbs pork blade steaks (Deboned & 1-inch diced)
- 3tablespoons extra virgin olive oil
- 3
- 2serrano peppers (Seeded & Chopped)
- 2
- 1
- 1
- 1teaspoon chili powder
- 1tablespoon ground cumin
- 4
- 1tablespoon fine sea salt
- 2tablespoons cracked black pepper
- 1
- 1
- 2cups Clamato juice
- 1(28 ounce) can mexican-style hominy (Drained)
- 2cups homemade chicken stock
- 2
- 6
- 6
Advertisement
DIRECTIONS
- Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
- Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
- Add chili powder, cumin, oregano and stir well.
- Add beer, bring to a boil and reduce to a simmer for 5-minutes.
- Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
- 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
- Remove the pork bones, bay leaves and discard.
- Serve in warm soup bowls.
- Garnish with cabbage and radishes.
Advertisement