POZOLE

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Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.

Provided by Elisa72

Categories     Mexican

Time 2h

Yield 10 serving(s)

Number Of Ingredients 11

4 lbs pork shoulder, trimmed of excess fat
1 white onion, cut in large chunks
3 garlic cloves, peeled
1 teaspoon salt
2 (1 lb) cans hominy
4 pasilla chiles
3 dried New Mexico chiles
1/2 head cabbage, shredded
1 bunch radish, sliced very thin
oregano
hot sauce (optional)

Steps:

  • Put the pork in a large pot over high heat and cover with water.
  • Add the onion, garlic and salt, and boil until tender, about an hour.
  • While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
  • Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
  • Let sit for about 20 minutes.
  • When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
  • Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
  • When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
  • Cut or shred into bite sized pieces.
  • Strain the cooking water, and return the pork to the pot.
  • Add the hominy and processed chiles, bring to a boil.
  • Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
  • Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.

Nutrition Facts : Calories 521.1, Fat 34, SaturatedFat 11.4, Cholesterol 128.8, Sodium 553.9, Carbohydrate 18.6, Fiber 4.3, Sugar 3.9, Protein 33.7

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