Pozole'

Recipe Rating:	1 Rating5
Category:	Other Soups
Serves:	5-10
Prep Time:	24 Hr
Cook Time:	3 Hr

Ingredients

5-8 lb	pork shoulder or butt find more delicious recipes at www.porkbeinspired.com
10-12 c	chicken broth (half water)
2 large can(s)	white hominy, drained ( 29 oz or larger)
1 small can(s)	whole chipotle pods
2 8oz can(s)	tomato sauce
4-6 Tbsp	garlic (6 cloves) or crushed garlic
1-2 Tbsp	cilantro, chopped
	salt to taste
CONDIMENTS
1 -2 c	cabbage, shredded
1-2 c	onions chopped
1-2 c	radishes, sliced
1-2 c	cilantro, fresh-chopped
1-2 c	avocados, sliced or chopped
12 +	corn tortillas
	lemon or lime wedges

Pinched by ltenequer, and 33 more.

Mary Gonzalez

Well Seasoned

Livermore, CA (pop. 80,968)

margoz

Member Since Jan 2013

Mary's Notes:

This is a must have every Christmas Eve as a main dish soup.If I don't make it, I may not see my kids for the holiday!
Since I only make it once a year, I need to sit down and think about the ingredients. NOTE: THERE ARE NO EXACT MEASUREMENTS BUT THIS IS AS CLOSE AS IT GETS) The meat is cooked the day before and refrigerated so that you can skim the fat off. I use a stock pot or a large "tamale pot", so my kids can take some home.

Directions

The day before, trim off as much of the fat off the pork roast as possible. Cook in enough water/chicken broth to cover the roast (more broth than water). Cook for approximately two hours. Let cool. Store in the refrigerator overnight. Next day, skim as much of the fat off the top. Then cut into large cubes (pieces) or wait until it's all finished then shred the meat with a fork

Return to stove, add chipotle pods, tomato sauce, garlic, cilantro. Cook for another hour. Add hominy, cook another 45 min to an hour. Add more chicken broth as needed. Cook until pork is tender and flavors have married. Remove chili pods

Each guest,can add their own condiments. Serve with warm tortillas. Note: Add salt to taste.

I will generally transfer some to a crock pot to keep warm during our dinner time. The rest is put into containers and given to my guests. If there is any left for me, I freeze it for future dinners.

Comments

5 comments

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Mary Gonzalez margoz

Feb 6, 2013

Hi: I knew I'd forget something!! After cooking the roast and skimming the fat the next day, cut the pork shoulder/butt into cubes or shred the meat and return to pot to finish the remaining cooking time. SORRY!!!

Mary Gonzalez margoz

Feb 6, 2013

Arrggg! I have had to edit twice. I'm so sorry to those who have already pinched the recipt. Add lemon or lime wedges as part of the condiments.

Dee Stebbins Deej46

Feb 7, 2013

Hi Mary, can you tell me if the chiptles you're using are the canned kind in sauce and if not where can I find the pods?

Thanks. This sounds just like what we used to get in New Mexico when I lived there many years ago.

Mary Gonzalez margoz

Feb 7, 2013

Hi Dee Stebbins: Yes, the Chipotles are the pods in the can in a thick sauce. I use the entire can including the sauce to add a little more chili kick. I think the brand I use is El Mexicano. Hope this answers your question :). Hope you try it soon and let me know what you think.

Dee Stebbins Deej46

Feb 8, 2013

Thanks so much Mary. I can't wait to give this a try. And I sure will let you know how it comes out.