Monica's Pozole
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Monica's Pozole calories by ingredient
Introduction
Mexican Soup made with pork and hominey. Our family always made this when we were having a family gathering. This is enough to feed an army! Mexican Soup made with pork and hominey. Our family always made this when we were having a family gathering. This is enough to feed an army!Number of Servings: 16
Ingredients
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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. can
4T canola or vegetable oil
Onion 1 whole, peeled and quartered
Onion 1c chopped
Corriander seeds 1T (optional)
Celery 2 stalks course chopped
3 cloves garlic
Oregano 4T divided
Red Pepper flakes 2T divided
Salt 1T
Black Pepper .5 T
Bay leaves, 2
2 gallons cold water (may substitute chicken or vegetable broth)
Directions
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.
