Directions: |
Directions:Heat oil in a dutch oven or very large heavy pot. Cut pork into 2 inch pieces. Brown pork in oil with a little salt
and pepper. Add chopped onion, saute for a couple of minutes.
In a blender:
Place all dried chilies (remove stems & dump out seeds), garlic, bay leaves, cloves, bouillon.
Cover with hot water and let sit for about 5 minutes to soften chilies.
Carefully, blend this for at least 3 minutes, maybe longer. It should get very red in color.
Pour this mixture THROUGH A SIEVE over the meat in the pot, add water to cover meat.
Reduce heat to low and simmer for about 2 hours, checking water level periodically, add when needed.
Also, check for saltiness throughout the cooking process
Add the cans of hominy to the pot, with juice. This is a soup so it should be soupy.
When the soup returns to a simmer, turn off and serve with tostada shells or thick tortilla chips.
Put toppings on soup before eating, squirt with lime juice.
Real traditional pozole has boiled pigs feet added in near the end of cooking. |
Personal
Notes: |
Personal
Notes: This is a very traditional Mexican soup that is served at almost every special event. Because it contains hominy, Hispanics do not serve it with tortillas. I think it's the only thing they do not serve with tortillas. My brother, James, has adopted a vegetarian version of this soup and I have made it with chicken several times. Really delicious and satisfying.
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This recipe for Traditional Pozole is from