Ingredients
2 can hominy, canned, drained
2 1/2 lb pork shoulder, trimmed and cubed
1 medium onion, chopped
8 cloves garlic, minced
1/2 teaspoon new mexico chiles dried, ground
1 lb poblano peppers, roasted
1 salt
10 cup chicken broth, or more.
Cooking Directions:
In 5 - 6 quart pan, combine pork, onion, garlic, oregano perrer, garlic and 1 cup brooth. Bring to a boil, cover, and simmer rapidly on med for 30 min. Uncover pan; stir often on med high heat, untill broth evaporates, meat is streaked with brown, and drippings are a rich brown. Add 1 cup broth and stir drippings free. Add pozole and 8 cups chicken brooth and roasted chilies. Bring mixture to a boil, cover, and simmer gently until pork is very tender when pierced, about 1 1/2 hours. Measure pozole and add enough broth to make a total of about 14 cups. If making ahead, cool, then cover and chill up to 3 days: reheat until simmering. Ladle pozole int bowls. Add salt, sour cream, and green onions to taste.
Recipe by: Sunset Magazine Posted to MC-Recipe Digest V1 #522 by "clgimenez@earthlink.net" on Mar 19, 1997
mexican,soups&ste,entreeses,pork&ham
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