"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Ruth's Pozole Recipe

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This recipe for Ruth's Pozole, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 to 4 Lbs. Pork Roast, cut in quarters
1 Whole Chicken
1 to 3 Cloves Garlic
1 Tbsp. Salt
1 Tsp. Pepper
5 Cubes Chicken Bullion
1 Lg. Onion, quartered
5 (30oz.) Cans Hominy, yellow or white

Directions:
Directions:
Place all but hominy in large stock pot and cover with water. Bring to a boil and simmer until meat is tender, 2 to 3 hours. Add the chicken during the last hour so it doesn’t fall apart too much. Remove meat and separate from bones. Return meat to broth and add hominy (drained, but retain liquid to add if needed). Serve soup in bowls and garnish with finely chopped cabbage, green onions, lime wedges, diced tomatoes, sliced radishes, hot sauce, etc.

 

 

 

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