BEST PORK MEAT FOR POZOLE RECIPES

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BEST POZOLE RECIPE - HOW TO MAKE POZOLE - DELISH



Best Pozole Recipe - How To Make Pozole - Delish image

Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.

Provided by Makinze Gore

Categories     dairy-free    gluten-free    low sugar    nut-free    Sunday lunch    weeknight meals    meat    soup

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 16

3 lb.

pork shoulder, cut into 2" pieces

Kosher salt 

Freshly ground black pepper

1

large yellow onion, quartered

3

cloves garlic, sliced

1 tsp.

whole cloves

1 tsp.

cumin seeds

1

bay leaf

4 c.

low-sodium chicken broth

2

dried chiles de arbol, stem and seeds removed

2

dried ancho chiles, stem and seeds removed

2

dried guajillo chiles, stem and seeds removed

3

(15-oz.) cans hominy, drained and rinsed 

Thinly sliced radishes, for serving

Thinly sliced green cabbage, for serving

Freshly chopped cilantro, for serving 

Steps:

  • Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.   Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.  Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.  Serve pozole with radishes, cabbage, and cilantro. 

BEST POSOLE RECIPE - MEXICAN SOUP WITH PORK AND HOMINY ...



Best Posole Recipe - Mexican Soup with Pork and Hominy ... image

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

Steps:

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
  • I serve this with large corn chips and cold melon.

Nutrition Facts : Calories 254.2, FatContent 8.6, SaturatedFatContent 2.8, CholesterolContent 6.1, SodiumContent 454.2, CarbohydrateContent 40.2, FiberContent 7, SugarContent 8.4, ProteinContent 5

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