Authentic Mexican Pozole

Authentic Mexican Pozole
Photo by www.food.com

Ingredients

  • 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
  • 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
  • 2 whole fresh jalapenos, chopped (optional)
  • 2 whole fresh jalapenos, chopped (optional)
  • salt
  • 1 cup canned diced green chilis (optional)
  • 1 cup canned diced green chilis (optional)
  • + 26 more ingredients
    • 3 -5 cups pork broth, from cooking pork shoulder
    • ¼ teaspoon oregano
    • ½ teaspoon black pepper
    • 2 garlic cloves, peeled
    • 2 garlic cloves, peeled
    • 1 ½ lbs pork shoulder
    • 1 ½ lbs pork shoulder
    • 4 cups canned white hominy, drained and rinsed
    • 4 cups canned white hominy, drained and rinsed
    • ¼ teaspoon oregano
    • 1 tablespoon salt
    • 1 tablespoon salt
    • 2 tablespoons california chili powder
    • 2 tablespoons california chili powder
    • ½ teaspoon black pepper
    • 2 tablespoons oil
    • 3 -5 cups pork broth, from cooking pork shoulder
    • 2 tablespoons oil
    • 2 garlic cloves, chopped
    • 2 garlic cloves, chopped
    • 1 onion, chopped
    • 1 onion, chopped
    • 1 tablespoon cumin powder
    • 1 tablespoon cumin powder
    • ½ teaspoon cayenne
    • ½ teaspoon cayenne

1 This recipe requires a simple prep. 2 Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. 3 I boil my ancho chilies in a separate small pot for the garnish part...

View full recipe at SpringPad

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