Pozole

We attended a wedding several weeks ago where the reception was a soup luncheon. One of the soups was a pozole that was delicious. So delicious, in fact, that we couldn’t stop thinking about it. We made two attempts at making some pozole of our own, but both efforts were pretty disappointing, to say the least. We finally got a hold of the right recipe, thanks to Emily Moss, and it was as good as we remembered.

Ingredients

  • 2 1/2 pounds of pork roast
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 10 cups of chicken broth
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 3 tablespoons ground red chili or chili powder
  • 3 cups hominy, canned

Directions

  1. Cook the pork slowly until it shreds easily. Season to taste with salt and pepper.
  2. Saute onion and garlic cloves in the bottom of a heavy pot.
  3. Add meat, broth, and other ingredients.
  4. Reduce heat to low and let it all simmer for 90 minutes.
  5. Add seasoning according to taste.

When you’re ready to eat, the pozole can be garnished with shredded cabbage, onions, cilantro, lime, tortilla chips, hot sauce, radishes, and/or cheese.

Note: When you buy the pork, ask the butcher to cube it for you while you do the rest of your shopping. Doing so will save you a lot of time.

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2 Responses

  1. So if you have the meat cubed, do you skip the shredding part? (Sorry if that’s a really stupid question. It’s just that we didn’t get to try the soup that day!)

  2. Yes. That’s right. I still broke it apart a little more, but it cooked faster in cubes than in roast form. Also, I rinsed the meat with water after cooking, just to get rid of some of the fat residue.

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