Melissa's Corporate Chefs
Pozole (Pork and Hominy Soup)
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
2 hours 15 minutes
Author:
Melissa's Corporate Chefs
Ingredients
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2 tablespoons canola oil
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2 1/2 pounds pork shoulder, cut into 1 inch pieces
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1 onion, chopped
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3 cloves peeled garlic, minced
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10 cups chicken broth
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1 tablespoon dried oregano
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2 teaspoons salt
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3 tablespoons Dried Anaheim Chiles
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3 cups canned white Hominy, drained
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Radish, thinly sliced
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Organic Iceberg Lettuce, shredded
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Onion, chopped
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Organic limes, cut into wedges
Garnish
Directions
Heat the oil in a large Dutch oven over medium-high heat.
Add the pork and cook, turning, until browned on all sides, about 5-10 minutes.
Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium, and add the onion and garlic to the pan, cooking just until onion softens, about 3 minutes.
Return pork to Dutch oven and add the chicken broth, oregano, salt and ground chiles or chili powder.
Reduce heat to low, cover, and simmer for 1½ to 2 hours until pork is tender.
Check seasonings and add more chile powder or salt according to taste.
Ladle into soup bowls and pass garnishes. Serve with hot corn tortillas.
Filed in:
Anaheim Chiles,
Anaheim Peppers,
Dried Anaheim Peppers,
Onion,
Organic Iceberg Lettuce,
Organic Limes,
Organic Yellow Onion,
Peeled Garlic,
Pork and Hominy Soup,
Pozole,
Pozole (Pork and Hominy Soup),
Radish,
Soup,
Soup & Stew
