| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main dishes, Mexican, Pork & ham, Soups & ste | 1 | Servings |
INGREDIENTS
| 2 | cn | Hominy, Canned, Drained |
| 2 1/2 | lb | Pork Shoulder, Trimmed And Cubed |
| 1 | md | Onion, Chopped |
| 8 | Cloves Garlic, Minced | |
| 1/2 | ts | New Mexico Chiles Dried, Ground |
| 1 | lb | Poblano Peppers, Roasted |
| Salt | ||
| 10 | c | Chicken Broth, or more. |
INSTRUCTIONS
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 1 1/2 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@earthlink.net" <clgimenez@earthlink.net> on Mar 19, 1997
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