"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Native Pozole Recipe

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This recipe for Native Pozole, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lynch

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
ľ 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 itís 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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