" i did it my way"pozole ( pork & hominy soup)

Name: " I DID IT MY WAY"POZOLE ( PORK & HOMINY SOUP)
Prep time: 1 h
Cook time: 2 h 30 min
Yield: 8
Ingredients: 2-3 tablespoon(s) olive oil or canola oil; 21/2- 3 pound(s) pork shoulder/ butt cut into 1" pieces; 1- large - yellow onion(chopped); 3-4 LARGE clove(s) garlic( diced); 8 cup(s) chicken stock; 1-ROUNDED tablespoon(s) oregano (dried); 2 teaspoon(s) cumin; 2 teaspoon(s) salt; 3 tablespoon(s) new mexico chili (ground); 2 large california chili's (dried) stem removed; 2 medium ancho chili's (dried) stem removed; 2-3 28 0Z can(s) white hominy (drained); 1/4 cup(s) fresh chopped cilantro; slice(s) fresh lime for garnish; slice(s) radishes, sliced

(2 RATINGS)

33 Pinches 3 Photos

sandy sommerfeld

oly, WA

Updated on Jan 19, 2013

THIS SOUP HAS SUCH A FLAVOR EXPLOSION! GREAT FOR THOSE CHILLY WINTER DAYS, SURE TO WARM YOU UP! I SERVE THIS WITH MY HOMEMADE CABBAGE SALSA, AND HOMEMADE TORTILLA'S. ENJOY!

Rate

prep time 1 Hr

cook time 2 Hr 30 Min

method ---

yield 8 or more

Ingredients

2-3 tablespoons olive oil or canola oil
21/2- 3 pounds pork shoulder/ butt cut into 1" pieces
1- large - yellow onion(chopped)
3-4 LARGE cloves garlic( diced)
8 cups chicken stock
1-ROUNDED tablespoon oregano (dried)
2 teaspoons cumin
2 teaspoons salt
3 tablespoons new mexico chili (ground)
2 large california chili's (dried) stem removed
2 medium ancho chili's (dried) stem removed
2-3 28 0Z cans white hominy (drained)
1/4 cup fresh chopped cilantro
slice fresh lime for garnish
slice radishes, sliced

How To Make " i did it my way"pozole ( pork & hominy soup)

Step 1

HEAT OIL IN LARGE DUTCH OVEN, OVER MEDIUM HEAT,ADD THE PORK AND COOK, TURNING UNTIL BROWNED ON ALL SIDES,ABOUT 10 MINUTES.REMOVE PORK WITH SLOTTED SPOON, SET ASIDE (KEEP WARM) REMOVE ANY ADDITIONAL FAT THERE IS,RESERVING SOME OF THE COOKING BROTH.

Step 2

ADD IN ONIONS,GARLIC TO THE PAN COOKING UNTIL SOFT, ABOUT 3 MINUTES. RETURN PORK TO DUTCH OVEN, ADD THE CHICKEN STOCK, OREGANO, CUMIN,SALT AND GROUND CHILI POWDER, HOMINY.MEANWHILE RECONSTTUTE YOUR DRIED CHILI'S IN A PAN OF BOILING WATER, ABOUT 1 1/2 CUPS TIL CHILI'S ARE SOFT, REMOVE FROM HEAT AND PUREE WITH IMMERSION BLENDER AND ADD THIS PUREE TO PORK.
Step 3

REDUCE HEAT TO LOW, COVER AND SIMMER FOR ABOUT 2 1/2 HOURS, UNTIL PORK IS FORK TENDER. ADD 1/4 CUP CHOPPED CILANTRO AT THE END,CHECK SEASONINGS AND ADD MORE CHILI POWDER OR SALT TO TASTE.LADLE INTO BOWLS AND GARNISH WITH FRESH LIME WEDGES/ SLICED RADISH OR DICED ONION! ENJOY!
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