SOUTH TEXAS POZOLE

South Texas Pozole image

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....

Provided by babygirl65

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 631.9, Fat 42.2, SaturatedFat 13.2, Cholesterol 134.2, Sodium 2382.3, Carbohydrate 17.6, Fiber 3.9, Sugar 3.8, Protein 42.8