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Pozole

Gourmet.station's picture
Ingredients
  Pork hocks 2 , split in two or three pieces each
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), minced
  Water 1 Cup (16 tbs)
  Stewing chicken 1 , cut in serving pieces
  Pork loin 1 Pound, cut in 1 inch chunks (Boneless)
  Canned hominy/Canned garbanzos 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Sliced radishes 1 Cup (16 tbs) (Crisp)
  Shredded cabbage 1 Cup (16 tbs)
  Shredded lettuce 1 Cup (16 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Lime wedges/Lemon wedges 2
Directions

Put split pork hocks, onion, and garlic into a kettle, cover with water, and cook until almost tender (about 3 hours).
Add chicken and pork loin and cook 45 minutes, or until chicken is almost tender.
Add hominy, salt, and pepper.
Cook about 15 minutes, or until all meat is tender.
Remove pork hocks and chicken from soup.
Remove meat from bones and return meat to soup.
Serve in large soup bowls.
Accompany with a relish tray offering the radishes, cabbage, lettuce, green onions, and lime or lemon wedges as garnishes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Pork

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