Pozole - kfar

1 Batch

Ingredients

Quantity Ingredient
1 small Onion; sliced thin
3 Cloves garlic; minced
3 Country style pork ribs, boneless; chopped bitesize
2 cups Clear broth, chicken or pork
4 cups Water
1 Carrot; diced
1 Bell pepper; chopped
2 Celery tops; chopped with leaves
1 Bay leaf
2 tablespoons Parsley; fresh, chopped
1 tablespoon Good chile powder; to taste
1 tablespoon Sweet Hungarian paprika
1 tablespoon Chipotles en adobo; to taste
1 teaspoon Fresh ground black pepper
½ teaspoon White pepper
½ teaspoon Salt; to taste
½ teaspoon Mexican oregano; dried
½ teaspoon Rosemary; dried
½ teaspoon Thyme; dried
1 teaspoon Cumin; powdered, =or
½ teaspoon Cumin; whole, toasted, crush
1 tablespoon Worcestershire sauce
x Chiles; as needed
1 large Can white hominy; minimum 16 oz, double is better
x Tortillas, corn or flour
x Lettuce leaves; torn
x Monterey jack cheese; thin sliced
x Radishes; sliced
x Avocados; sliced

Directions

SAUTE

THE SOUP

ADD TOWARDS THE END

GARNISHES

Pozole is a traditional Mexican soup that contains pork (and/or chicken) and hominy. The result should be as clear as possible.

Brown the onions in a skillet with =no oil= over medium heat for about 15 minutes, stirring as necessary to make sure they do not burn. Add the garlic and cook for additional 2 minutes, stirring constantly.

Add the soup ingredients and cook at a slow simmer for and hour or so.

When almost ready to serve, add the hominy, liquid and all. Cook for an additional 15 minutes. Cut tortillas in strips 2" x ½" and either fry in a shallow bath of oil or nuke to get them crispy. Place the tortilla strips in a soup bowl, ladle over the pozole, and top with cheese, lettuce, radishes, avocado slices, whatever sounds good at the time.

Recipe by KFar, concocted on 01/03/1999. Can be spiced up to suit your tastes. Good on a cold night.

Posted to CHILE-HEADS DIGEST by "Kurt Faria" <kfaria@...> on Jan 4, 1999

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