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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Native Pozole Recipe

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This recipe for Native Pozole is from The Shoals Baptist Church Cookbook Project, 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:  
1 lb package frozen or dried pozole
1-2 qt water
2 lbs pork steak or roast cut into small cubes
1 T salt
¼ tsp garlic powder
1/8 tsp oregano
Directions:
Directions:
Cook pozole in unseasoned water until it becomes soft, about 2 hours. Stew pork in a small amount of water. Add the remaining ingredients and some of the red chili sauce (see Red Chili Sauce for recipe)
Simmer over low heat 6 to 8 hours.

Note: I sometimes add a diced onion. Adjust the amount of red chili sauce you add according to how hot you like your food. You can also substitute Mexican hominy and omit the cooking of the pozole by it’s self. Use less water if you use the Mexican hominy. You can also add cabbage an hour or so before serving.
Personal Notes:
Personal Notes:
Basic recipe is Ruth Mirabals.

 

 

 

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