Nana’s Pozole (Mexican Soup)


    5-6 pounds of pork shoulder, cut in large chunks
    1 bay leaf
    1 tablespoon salt
    1 tablespoon garlic, minced
    1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
    1 tablespoon red chili powder
    1 teaspoon cumin
    2 (29 ounce) white hominy, drained


    diced onions
    Mexican oregano
    sliced radishes
    shredded cabbage
    lemon or lime wedges


Add meat to an oversized Dutch kitchen appliance (7 quart) and fill with water going one or two of inches from the highest.

Add herb, salt, and garlic. waken a boil and still cook for 3-4 hours lowering the warmth to stop the water from boiling over. Add water if the water evaporates too quickly.

When meat is tender and shreds simply add red condiment, flavouring and cumin. divide meat into the bite size items (your preference).

Add edible corn and cook for a further 1/2 hour to forty minutes.

Taste and add further salt if required.


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