"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Traditional Pozole Recipe

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This recipe for Traditional Pozole, by , is from Nichols Family Favorites, 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!

Contributor:  
Contributor:  
Neleen Nichols

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Tbsp oil
5 lbs pork butt
6 dried California chilies
4 dried New Mexico chilies
1 onion, chopped
4-6 cloves of garlic
3 bay leaves
1/8 tsp cloves
3 large bouillon cubes
water
3 large cans yellow hominy

Topping:
minced radishes
minced onion
oregano
minced Serrano or Jalapeno chilies
shredded cabbage
lime wedges

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

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
3 hours or more
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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