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Pozole Soup Recipe

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This recipe for Pozole Soup is from The Sensational A - Z Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 pasilla chile peppers, stems, seeds, and veins removed
2 ancho chile peppers, stems, seeds, and veins removed
2 guajillo chile peppers, stems, seeds, and veins removed
water, to cover
1 teaspoon of cumin seeds
2 cloves of garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2 pounds of pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups of chicken stock
2 (15.5 ounce) cans of white hominy, rinsed and drained

Directions:
Directions:
Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender, puree until smooth.

Put the pork in the bottom of a slow cooker, season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.

Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.

Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
8 hours and 55 minutes

 

 

 

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