Pozole RojoSubmitted by: JENARAGON
IntroductionThis is a recipe for authentic Mexican Pozole. Very yummy & very filling. This is a recipe for authentic Mexican Pozole. Very yummy & very filling.
4 lbs pork neck bones to make broth
1 1/2 lbs lean, boneless pork shoulder
1 lb chicken breast, bone-in, skinless
4 garlic cloves, peeled
4 lg dried ancho chiles, stemmed, seeded, deveined
4 lg dried guajillo chiles, stemmed, seeded, deveined
Salt (about 1 tbsp)
4 quarts of canned hominy, drained and rinsed
1/2 head of iceberg lettucem, shredded
10 radishes, thinly sliced
1 1/2 cups finely chopped onion
1/3 cup dried oregano
2 large limes, cut into wedges
12 tostadas, or baked corn tortillas
1/4 cup sour cream
1 lmie, cut into 12 wedges
1. Measure 7 qts of water into large pot & add the neck bones, the pork shoulder, the chicken breasts, and the garlic. Bring to a boil, then simmer until hominy is tender (about 2 hrs).
2. To prepare chiles, cut them into flat pieces and toast them on a skillet over medium heat until the crackle and blister, flip, repeat, remove. Place them into a bowl and cover with boiling water & soak 30 minutes. Drain, place into blender, add 1/2 cup water and blend. Add to soup, along with salt (hominy requires the salt, so do not omit).
3. Remove neck bones, pork shoulder, & chicken breasts. Discard neck bones, shred pork shoulder and chicken (discard chicken bones) then return shredded meat to the broth.
4. Ladle into bowls and top with shredded lettuce, sliced radishes, onion, oregano. Squeeze a lime wedges on top. Serve with warm tostadas topped with sour cream and a squirt of lime juice.
Number of Servings: 18
Recipe submitted by SparkPeople user JENARAGON.
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Sounds just like my mom used to make. I toss in an onion and oregano to the pork neck bones when boiling, also when you are preparing the chiles you could use the stock instead of water and take 1/4 cup of the hominy and blend it with the chiles so that when you add it to the pozole it thickens it. - 10/4/10