Ingredients: |
Ingredients: 2½ lbs. boned pork (fat trimmed) you may substitute chicken for the pork.
1 med onion,chopped
8 cloves garlic, minced
1-2 T dried chilies, ground or use pizza toppings (Spicy Italian)
½ tsp. each: oregano & blk pepper
1 (7 oz.) can diced green chilies
10 cups chicken broth
2 (1 lb. 13 oz.) cans hominy
sour cream & green onions for garnish
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Directions: |
Directions:In large pan, combine pork, onion, garlic, ground chilies, oregano & pepper and 1 cup chicken broth. Bring to a boil, cover and simmer rapidly on med heat for 30 minutes. Uncover pan: stir often on med heat until broth evaporates, meat is streaked with brown & drippings are richly browned. Add 1 cup broth & stir drippings free. Add hominy & 8 cups of
broth and roasted chilies.
A variation is shred raw cabbage for a topping and squeeze lime juice over it. I've not tried this but several people say that is the way many folks eat it. This is very good. I have tried it and my family likes it! You can experiment with spices such as comino. |
Personal
Notes: |
Personal
Notes: This is Joe's cousin's recipe (Joyce Paine), which she shared with us one Christmas in the High Desert, near Anza CA. We had all of our grandchildren with us on a Christmas trip to visit Lisa & her family, they have fond memories of visiting Joyce and eating Pozoli. That is our Christmas dish now.
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This recipe for Pozoli is from