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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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This came in the mail along with an advertisement. It sounds simple for a Pozole recipe, but I haven't yet tried it. Ingredients:
4 lbs pork shoulder or 4 lbs chicken, in approx. 2 . 5-inch by 2 . 5-inch pieces |
1 (29 ounce) can hominy |
3 ancho chilies, seeded and cleaned |
3 guajillo chilies, seeded and cleaned |
4 -6 pieces garlic, slivers |
finely ground black pepper |
salt |
1 head cabbage, shredded |
radish, chopped (8-10) |
1/2 white onion, chopped |
fresh cilantro, chopped |
lime, quartered (4-5) |
red chili pepper flakes |
oregano |
Directions:
1. In a large pot place meat and enough water to cover all the meat and salt to taste
2. Set the stove to medium high.
3. Skim off any foam that rises to the surface, after doing this turn down heat to medium/medium-low.
4. Let cook for 1.5 to 2 hrs (until meat is fully cooked).
5. While meat is cooking, in another pot place chiles, garlic, pepper and about 4-5 cups of water for 15 minute.
6. Remove from pot and put in a blender and blend with salt to taste.
7. Drain and wash hominy.
8. When meat is fully cooked add hominy to the sauce and salt to taste.
9. Bring to a boil for 15 minutes.
10. Garnish with cabbage, chopped onions, cilantro, radish and oregano. Add lime juice to taste.
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