Mexican Pozole and Hominy Soup
Every Grandmother has their own recipe for Pozole (or sometimes spelled Posole). My favorite recipe comes from a friend of mine, Mary Rodriques, from Freemont, Texas. She also gave me the recipe for Baked Summer Veggies. The experience of eating Pozole comes from adding your own combination of ingredients that suits your palate. Of course, I forgot limes. A squeeze of lime really makes the dish.
Soup:
3 1/4 pound Pork Shoulder or Pork loin
6 cups Water and/or chicken broth
4 cloves garlic, chopped
Salt
2 large cans Hominy
Toppings:
Limes wedges
Diced avocado
Diced tomatoes
Shredded cabbage
Sliced radishes
Chopped onion
Tabasco sauce
Salsa
Salt pork really generously. Place in a stock pot or slow cooker. Fill the pot with water or broth, enough to cover the meat by 1 inch. Simmer on low for 3-5 hours until tender. Add hominy and continue to simmer 20 minutes more.
To serve ladle broth with hominy and some pork into bowls. Top with desired toppings.
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