South Texas Pozole

Name: South Texas Pozole
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 2 1/2 lbs pork shoulder, cut into 1-inch cubes; 2 tablespoons oil; 1 onion, chopped; 3 garlic cloves, minced; 10 cups chicken broth; 1 teaspoon dried oregano; 2 teaspoons salt; 3 tablespoons ground red chili powder; 3 cups white hominy, drained

Submitted by babygirl65

"Pozole is one of the best known dishes of Mexico. Traditional pozole takes almost all day to cook but this version takes a little less time. The key to great pozole is slow simmering, this will allow the flavors to develop...."

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photo by Veromor

Ready In:: 2hrs 20mins
Ingredients:: 9
Serves:: 6

ingredients

2 ¹⁄₂ lbs pork shoulder, cut into 1-inch cubes
2 tablespoons oil
1 onion, chopped
3 garlic cloves, minced
10 cups chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground red chili powder
3 cups white hominy, drained

directions

Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
Reduce heat to low, cover, and cook for about 90 minutes.
Add hominy and cook for 15 more minutes.
Check seasonings and add more chile powder or salt according to taste.
Ladle into soup bowls.
Serve with hot corn tortillas and garishes.
GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

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Reviews

OH MY GOSH this is so good, I LOVE IT! My husband is hispanic and loves menudo, but I can't stand it, so I was looking for a good substitute and this is IT! I make this recipe EVERY week now! I like to add an extra can of hominy too. Definately add the squirt of lime, chopped fresh onions and cilantro before serving, that really makes this even more delicioso! mmmmm YUM!

Miss Louise
I used shredded chicken instead of pork and it turned out great. I made the chicken and set it aside and spooned the soup over it. I also added a couple of jalapenos and a little less chili powder and ended up adding about 2 cups of the broth (from the boiled chicken) to make a larger batch of the soup. A longer simmer time does make a difference. And don't forget the cilantro it gives that final touch. Loved it!

Meli-Anne
Very easy and tasty. Will definitely make again. I did add cumin and a little dash a cayenne pepper. Thanks for the recipe.

Watosa
I have made Pozole many times, but this is the ABSOLUTE best recipe!! I added a few cans of Hatch chopped green chiles to make it a bit more New Mexico style- it reminded me of the first bowl I ever tasted at the Kit Carson Cafe in Taos 30 years ago!! Thanks for sharing.

m0m
My kids (who don't eat left-overs) not only ate this the night I made it but for breakfast AND lunch the next day. I was AMAZED!!

BeansnRice

RECIPE SUBMITTED BY

babygirl65

Crowley, TX

I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas. I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.

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