Monica's Pozole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
This makes a huge pot. I buy pork shoulder (butt) when it's on sale. I also buy the extra large can of hominey. Reserve some chili flake, cilantro, onion (chop it), and oregano for garnish. Pork shoulder 5 lbs(bones are ok, they add flavor)Hominey 108 oz. can4T canola or vegetable oilOnion 1 whole, peeled and quartered Onion 1c choppedCorriander seeds 1T (optional)Celery 2 stalks course chopped3 cloves garlicOregano 4T dividedRed Pepper flakes 2T dividedSalt 1TBlack Pepper .5 TBay leaves, 22 gallons cold water (may substitute chicken or vegetable broth)
Cut pork roast into large 2" chunks, sprinkle with salt and pepper
Heat large soup pot over medium heat, add oil
Brown meat on all sides
Add quartered onion, celery, garlic, and water to pot, increase heat to high
Add 2T oregano, 1T pepper flakes, corriander seeds, and bay leaves to pot.
Cover and bring to boil.
Reduce heat to low, simmer 4 hours or longer
Serve soup with remaining garnishes on top. Our family usually serves our pozole with corn tostadas on the side for texture. We break the tostadas up like chips and dip them into the soup.
Serving Size: Makes 16 larger servings or 25 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user MONIBARR77.
Heat large soup pot over medium heat, add oil
Brown meat on all sides
Add quartered onion, celery, garlic, and water to pot, increase heat to high
Add 2T oregano, 1T pepper flakes, corriander seeds, and bay leaves to pot.
Cover and bring to boil.
Reduce heat to low, simmer 4 hours or longer
Serve soup with remaining garnishes on top. Our family usually serves our pozole with corn tostadas on the side for texture. We break the tostadas up like chips and dip them into the soup.
Serving Size: Makes 16 larger servings or 25 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user MONIBARR77.
Nutritional Info Amount Per Serving
- Calories: 595.1
- Total Fat: 39.4 g
- Cholesterol: 133.4 mg
- Sodium: 104.1 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.2 g
- Protein: 33.5 g