NANA’S POZOLE MEXICAN SOUP
NANA’S POZOLE MEXICAN SOUP
A traditional soup/stew from Mexico that is often shared during the holiday season
I never liked the texture of tripe, so I always passed on the dish or took the tripe out of my bowl. I’m not quite sure when I realized that there was another version of the same soup, but pozole was always preferred over menudo.
INGREDIENTS
DIRECTIONS
A traditional soup/stew from Mexico that is often shared during the holiday season
I never liked the texture of tripe, so I always passed on the dish or took the tripe out of my bowl. I’m not quite sure when I realized that there was another version of the same soup, but pozole was always preferred over menudo.
- 5-6 pounds of pork shoulder, cut in large chunks
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon garlic, minced
- 1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
- 1 tablespoon red chili powder
- 1 teaspoon cumin
- 2 (29 ounce) white hominy, drained
- diced onions
- Mexican oregano
- sliced radishes
- shredded cabbage
- lemon or lime wedges
- Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
- Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
- When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
- Add hominy and cook for an additional ½ hour to 40 minutes.
- Taste and add additional salt if needed.
Recipe Adapted From thefoodieaffair.com