Pozole (Pork and Hominy Stew) Recipe
Tried it? Rate this Recipe:
|
 This recipe for Pozole (Pork and Hominy Stew) is from Westin , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 pigs feet, split ( optional but authentic)
3.5 lb. pork shanks, cut into 1 1/2 inch pieces
2 cans ( 29 oz.) hominy, rinsed & drained
5 cloves garlic, chopped
1 white onions, chopped
1 tbsp. of chicken bouillon
8 dried ancho chiles, stemmed and seeded
6 bay leaves
2 teaspoons sea salt
Condiments:
Chopped onions , chopped radishes,
lime wedges, dried Mexican oregano & avocados
Tostadas
|
|
Directions: |
Directions:Cover the pigs feet, and shanks with water, (about 6 quarts) and bring to a boil in a large heavy soup pot. Add salt, garlic, bay leaves, 1 tbsp. of bouillon, and onions; cover pot and simmer for about two hours until very tender. Remove meat from broth, let cool, then separate meat from bone into small chunks. Skim fat and scum from broth, return meat to pot, continue to simmer.
While soup cooks place the ancho chiles in a saucepan and cover with water; bring to a boil, then simmer for approximately 15 minutes until softened. Place the ancho chiles and one cup of liquid from the saucepan into a blender. Puree until smooth. Strain the mixture directly into the soup pot.
Add hominy, salt to taste, and continue to cook for half an hour until stew has a soupy consistency. Add more water if necessary.
Prepare condiments and place in small bowls. Let each person garnish their own bowl of pozole. Serve with corn tortilla chips.
|
|
Number Of
Servings: |
Number Of
Servings:8-10 |
|
