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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pozole Recipe

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This recipe for Pozole is from International Family & Friends Cookbook, 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:  
2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
8 large cloves garlic, finely chopped
2 (29-ounce) cans Mexican-style hominy, drained
1 (10-ounce) can enchilada sauce
1/2 pkg Menudo Mix (In the Mexican spice isle)
2 tbsp. caldo de rez (In the Mexican spice isle)
1 packet of Goya Sazon Coriander & Annatto Seasoning (In the Mexican spice isle)
2 tbsp. Goya Adobo with the red lid. (In the Mexican spice isle)
8 C. Water

Toppings:
3 medium onions, chopped
1/2 cup chopped cilantro
1/2 head of cabbage, shredded
6 Limes, quartered
Directions:
Directions:
1) Heat oil in stockpot; add pork and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through.

Stir in water, hominy, enchilada sauce, Menudo Mix, Caldo de rez, sazon, adobo bring to a boil. Reduce heat to medium-low or soft boil; cook, stirring occasionally, for 3 hours

Serve in LARGE soup bowls. Top with onions, cilantro, cabbage, and squeeze the lime over the top.
Personal Notes:
Personal Notes:
This recipe was passed down to me by the elderly Mexican women at the Hispanic Church I went to for many years. It is a favorite of my children and Latino friends.

CAUTION: Extremely HOT!

 

 

 

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