pozole'

Name: Pozole'
Cook time: 3 h
Yield: 5
Cuisine: Mexican
Ingredients: 5-8 pound(s) pork shoulder or butt; 10-12 cup(s) 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 tablespoon(s) garlic (6 cloves) or crushed garlic; 1-2 tablespoon(s) cilantro, chopped; - salt to taste; ## CONDIMENTS; 1 -2 cup(s) cabbage, shredded; 1-2 cup(s) onions chopped; 1-2 cup(s) radishes, sliced; 1-2 cup(s) cilantro, fresh-chopped; 1-2 cup(s) avocados, sliced or chopped; 12 + - corn tortillas; - lemon or lime wedges

(1 RATING)

47 Pinches 1 Photo

Mary Gonzalez

Livermore, CA

Updated on Feb 5, 2013

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.

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Another year of memories. Didn't post a photo last year (has it already been a year??) but this is as of 12/24/13. Hope you all take the leap and try this recipe. You won't be sorry!

prep time

cook time 3 Hr

method Stove Top

yield 5-10 serving(s)

Ingredients

5-8 pounds pork shoulder or butt
10-12 cups chicken broth (half water)
2 large cans white hominy, drained ( 29 oz or larger)
1 small can whole chipotle pods
2 8oz cans tomato sauce
4-6 tablespoons garlic (6 cloves) or crushed garlic
1-2 tablespoon cilantro, chopped
- salt to taste
CONDIMENTS
1 -2 cup cabbage, shredded
1-2 cup onions chopped
1-2 cup radishes, sliced
1-2 cup cilantro, fresh-chopped
1-2 cup avocados, sliced or chopped
12 + - corn tortillas
- lemon or lime wedges

How To Make pozole'

Step 1

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

Step 2

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
Step 3

Each guest,can add their own condiments. Serve with warm tortillas. Note: Add salt to taste.
Step 4

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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