"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pozole Recipe

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This recipe for Pozole, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Rodriguez
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. boneless Lean Pork
2 lg cloves Garlic
1 lg Onion
1 Bay Leaf
29 oz Hominy
2 tsp Salt
Ground Pepper to taste or 12 Whole Peppercorns
4 qts Water ( may have to add more as it cooks or use part chicken broth)
Garnish:

1/2 Head Lettuce,shredded
1/2 med Onion,chopped
6 to 8Rradishes, sliced
6 Lime Wedges
Cheese
1 Avocado
Crushed Oregano
Fresh Cilantro

Directions:
Directions:
Cut the pork in 1-inch cubes and place in a large saucepan. Simmer the pork, garlic, onion and bay leaf in water for 1 hour. Add drained hominy, salt and pepper. Cook for 30 minutes. Serve in large bowls with an assortment of garnishes. Serve with salsa of you choice. Suggestions: Salsa Fresca ( fresh and mild) or Salsa Mexicana (hot)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Total time 1-3/4 - 2 hours
Personal Notes:
Personal Notes:
Lyntha's notes: Original Mexican recipe uses 6 chicken thighs and 1 lb. pork. I prefer all pork or for a low calorie soup one can use chicken breasts - not as flavorful, but there are recipes for it. When using chicken breasts I use mostly canned chicken broth instead of water for more flavor.

 

 

 

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