Authentic Mexican Pozole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs of pork shoulder or beef ..Cloves i use about 5/6..Salt to your taste.I also use 4 dried hot red chile pepper pods, seeded and diced. Can't find them under the ingredients.
In a pot place 8 California chiles in hot water,boil into soft..
In a large stock pot, fill with water, bring to boil and add salt, pepper, chopped onion and minced garlic with the cubed 2 pounds of pork. Cook in medium heat for 1 hour until meat is tender.
While meat is cooking, you can shred your lettuce finely and cut limes into quarters.
Next open the chiles and seed them and de-vein them, add to blender with pinch of salt, cloves,Garlic and oregano. Strain through colander. Add sauce to base and also add hominy (make sure you thoroughly rinse the hominy before adding to soup, cook for 45 minutes, or until hominy is very soft.
Garnish with cabbage and lime and enjoy. ¡Sabroso!
Number of Servings: 10
Recipe submitted by SparkPeople user LILPRINCESA1.
In a large stock pot, fill with water, bring to boil and add salt, pepper, chopped onion and minced garlic with the cubed 2 pounds of pork. Cook in medium heat for 1 hour until meat is tender.
While meat is cooking, you can shred your lettuce finely and cut limes into quarters.
Next open the chiles and seed them and de-vein them, add to blender with pinch of salt, cloves,Garlic and oregano. Strain through colander. Add sauce to base and also add hominy (make sure you thoroughly rinse the hominy before adding to soup, cook for 45 minutes, or until hominy is very soft.
Garnish with cabbage and lime and enjoy. ¡Sabroso!
Number of Servings: 10
Recipe submitted by SparkPeople user LILPRINCESA1.
Nutritional Info Amount Per Serving
- Calories: 439.2
- Total Fat: 30.1 g
- Cholesterol: 114.2 mg
- Sodium: 691.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.1 g
- Protein: 29.7 g
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