shelley's okie pozole
(1 RATING)
I love pozole, a mexican hominy soup, but all the recipes I found, didn't quite taste like I wanted, so I took an afternoon to experiment and came up with my own reciped that I love to serve.
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prep time
cook time
1 Hr 20 Min
method
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yield
8 serving(s)
Ingredients
- 1 - boneless, skinless chicken breast, cut up
- 1 pound pork tenderloin, cut up
- 7 cups chicken broth
- 1 - onion, chopped
- 1 - can, (16-oz.) green enchilada sauce
- 1/2 - package taco seasoning
- 1 - lime, juiced
- 3 - lb. cans hominy, drained
- 1 pound can white whole kernel or shoepeg corn, drained
- 2 - (4-oz.) cans chopped green mild chilies
How To Make shelley's okie pozole
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Step 1In a Dutch oven, place the chicken and pork tenderloin with the chicken broth. (salt to taste) Cook until all meat is tender. If meat is too large, remove and chop finer, and put back into pot. Add all other ingredients and simmer 40 minutes
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Step 2Add:2 tsp. ground cumin and 3 T. chopped cilantro. Turn off heat and let steep for 15 minutes then serve with the following condiments:
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Step 33 peeled, diced avocados 2 tomatoes, chopped 4 green onions, diced Additional lime slices 1 bunch fresh cilantro, minced 2 chopped, seeded fresh jalapenos Shredded jack cheese
- 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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