Mexican Pozole Recipe

I'm busy at work writing this week's newsletter, but Sandrita has been hard at work in the kitchen, gracing us with yet another one of her fantastic recipes! As a non red meat/pork eater I guess I'll never know if this one is good or not, but it's her son Alejandro’s favorite meal.

Pozole a la Mexicana

Ingredients:

3 pounds of pork shoulder or loin
1 large can of hominy
8 chiles California
1 head of garlic
½ large onion
pinch of salt
pinch of organo
pinch of pepper
1 cabbage
3 limes

In a large bowl place 8 California chiles in hot water, soak for one hour.

In a large stock pot, fill with water, bring to boil and add salt, pepper, chopped onion and minced garlic with the cubed 3 pounds of pork. Cook in medium heat for 1 hour until meat is tender.

While meat is cooking, you can shred your lettuce finely and cut limes into quarters.

Next open the chiles and seed them and de-vein them, add to blender with pinch of salt, pepper and oregano. Strain through colander. Add sauce to base and also add hominy (make sure you thoroughly rinse the hominy before adding to soup, cook for 45 minutes, or until hominy is very soft.

Garnish with cabbage and lime and enjoy. ¡Sabroso!