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Pozole Recipe

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This recipe for Pozole is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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