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Eeezy Peezy Pozoleeee Recipe

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This recipe for Eeezy Peezy Pozoleeee, by , is from Schwartz Family, 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!

David Schwartz


Pork: Most authentic recipes call for of a pigs head or neck bones (mostly for flavor and REALLY HARD to find at Walmart...) I like bone-in shoulder or simple bone-in country style ribs. 1 to 2lbs
1 white or yellow onion diced about or inch.
Chicken stock: about 8 cups or so (if you can find it, I like Knorr Tomato w/Chicken flavor bollion cubes or paste)
** You wont find tomato product in most if not all authentic Pozole recipes but HEY,,,, this is my version...**
4 cans White Hominy (15oz ea) drained and rinsed.
3 cloves garlic, halved
Tbsp veg or canola oil

in a Lg stock pot over Med to High heat, add oil and brown your pork on all sides and then stir in onion and garlic and continue browning till onion become translucent. Add stock and bring to a quick boil then reduce to low simmer.
Partially cover and cook until meat is fork tender and falling off bone. (about 2 hours or so)
Remove meat and bones aside to cool.
Add your hominy to the simmering broth and season with salt and pepper (to your taste) a pinch or two chili flakes is nice if you want a little heat.
When cool to touch shred pork and add back into broth.
In small separate bowls: Finely shredded cabbage, finely chopped white/yellow onion, thinly sliced radishes, roughly chopped fresh cilantro and fresh lime wedges. Add as little or as much of garnishes to your liking,

Personal Notes:
Personal Notes:
Please do not mistake this soup with Menudo..... No Cow stomach in this one... A few years ago I worked with some Mexican men and they would bring Pozole for lunch, they would always include me. This is a special social meal, their version of a Cold Sunday gathering of family and friends and everyone brings something to pass.




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