| 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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