Santa fe pozole

1 Servings

Ingredients

Quantity Ingredient
2 cans Hominy, Canned, Drained
2½ pounds Pork Shoulder, Trimmed And Cubed
1 medium Onion, Chopped
8 Cloves Garlic, Minced
½ teaspoon New Mexico Chiles Dried, Ground
1 pounds Poblano Peppers, Roasted
Salt
10 cups Chicken Broth, or more.

Directions

In 5 - 6 quart pan, combine pork, onion, garlic, oregano perrer, garlic and 1 cup brooth. Bring to a boil, cover, and simmer rapidly on med for 30 min.

Uncover pan; stir often on med high heat, untill broth evaporates, meat is streaked with brown, and drippings are a rich brown. Add 1 cup broth and stir drippings free. Add pozole and 8 cups chicken brooth and roasted chilies. Bring mixture to a boil, cover, and simmer gently until pork is very tender when pierced, about 1½ hours. Measure pozole and add enough broth to make a total of about 14 cups. If making ahead, cool, then cover and chill up to 3 days: reheat until simmering. Ladle pozole int bowls. Add salt, sour cream, and green onions to taste.

Recipe by: Sunset Magazine Posted to MC-Recipe Digest V1 #522 by "clgimenez@..." <clgimenez@...> on Mar 19, 1997

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