" i did it my way"pozole ( pork & hominy soup)
(2 ratings)
THIS SOUP HAS SUCH A FLAVOR EXPLOSION! GREAT FOR THOSE CHILLY WINTER DAYS, SURE TO WARM YOU UP! I SERVE THIS WITH MY HOMEMADE CABBAGE SALSA, AND HOMEMADE TORTILLA'S. ENJOY!
(2 ratings)
yield
8 or more
prep time
1 Hr
cook time
2 Hr 30 Min
Ingredients For " i did it my way"pozole ( pork & hominy soup)
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2-3 Tbspolive oil or canola oil
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21/2- 3 lbpork shoulder/ butt cut into 1" pieces
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1- largeyellow onion(chopped)
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3-4 LARGE clovegarlic( diced)
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8 cchicken stock
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1-ROUNDED Tbsporegano (dried)
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2 tspcumin
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2 tspsalt
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3 Tbspnew mexico chili (ground)
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2 lgcalifornia chili's (dried) stem removed
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2 mdancho chili's (dried) stem removed
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2-3 28 0Z canwhite hominy (drained)
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1/4 cfresh chopped cilantro
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slicefresh lime for garnish
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sliceradishes, sliced
How To Make " i did it my way"pozole ( pork & hominy soup)
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1HEAT OIL IN LARGE DUTCH OVEN, OVER MEDIUM HEAT,ADD THE PORK AND COOK, TURNING UNTIL BROWNED ON ALL SIDES,ABOUT 10 MINUTES.REMOVE PORK WITH SLOTTED SPOON, SET ASIDE (KEEP WARM) REMOVE ANY ADDITIONAL FAT THERE IS,RESERVING SOME OF THE COOKING BROTH.
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2ADD IN ONIONS,GARLIC TO THE PAN COOKING UNTIL SOFT, ABOUT 3 MINUTES. RETURN PORK TO DUTCH OVEN, ADD THE CHICKEN STOCK, OREGANO, CUMIN,SALT AND GROUND CHILI POWDER, HOMINY.MEANWHILE RECONSTTUTE YOUR DRIED CHILI'S IN A PAN OF BOILING WATER, ABOUT 1 1/2 CUPS TIL CHILI'S ARE SOFT, REMOVE FROM HEAT AND PUREE WITH IMMERSION BLENDER AND ADD THIS PUREE TO PORK.
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3REDUCE HEAT TO LOW, COVER AND SIMMER FOR ABOUT 2 1/2 HOURS, UNTIL PORK IS FORK TENDER. ADD 1/4 CUP CHOPPED CILANTRO AT THE END,CHECK SEASONINGS AND ADD MORE CHILI POWDER OR SALT TO TASTE.LADLE INTO BOWLS AND GARNISH WITH FRESH LIME WEDGES/ SLICED RADISH OR DICED ONION! ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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