"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pozole Recipe

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This recipe for Pozole, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Mendoza
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. pork (or chicken) cut up
10 chilis (New Mexico chili pods)
1 can (4.5 qt.) Juanita's Mexican-syle hominy

Toppings:
Onions, chopped
Cabbage, chopped
Radish, quartered
Lemon, cut in half or quartered, to be squeezed over the pozole

Directions:
Directions:
Place the meat in a pot, season with onion, garlic, and salt. Add enough water to cover the meat and boil until meat is soft, about 1 hour. While the meat is cooking, cook the 10 chilis in a separate pot in water. Once the chilis are soft, take them out of the pot and place them in the blender and blend for 5 minutes. (Remove the skins with a strainer.)
Add the chili sauce to the meat and add the hominy. Boil for 20 to 30 minutes.
Serve with any of the toppings listed above.

 

 

 

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