Pozole Soup

"Pozole Soup with Pork Shoulder Blade steaks, Corona beer, Mexican Style Hominy and Las Palmas Red Chile Sauce. When the soup is finished you have a wonderful spicy tender pork and fresh vegetables."
 
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photo by Potagekempcc photo by Potagekempcc
photo by Potagekempcc
Ready In:
2hrs 25mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
  • Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
  • Add chili powder, cumin, oregano and stir well.
  • Add beer, bring to a boil and reduce to a simmer for 5-minutes.
  • Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
  • 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
  • Remove the pork bones, bay leaves and discard.
  • Serve in warm soup bowls.
  • Garnish with cabbage and radishes.

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