Ingredients
5-6 pounds of pork shoulder, cut in large chunks1 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
Mexican oregano
sliced radishes
shredded cabbage
lemon or lime wedges
Add herb, salt, and garlic. waken a boil and still cook for 3-4 hours lowering the warmth to stop the water from boiling over. Add water if the water evaporates too quickly.
When meat is tender and shreds simply add red condiment, flavouring and cumin. divide meat into the bite size items (your preference).
Add edible corn and cook for a further 1/2 hour to forty minutes.
Taste and add further salt if required.
source https://recipetocooking.blogspot.com/2019/03/nanas-pozole-mexican-soup.html
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
GARNISH - TOPPINGS
diced onionsMexican oregano
sliced radishes
shredded cabbage
lemon or lime wedges
Instructions
Add meat to an oversized Dutch kitchen appliance (7 quart) and fill with water going one or two of inches from the highest.Add herb, salt, and garlic. waken a boil and still cook for 3-4 hours lowering the warmth to stop the water from boiling over. Add water if the water evaporates too quickly.
When meat is tender and shreds simply add red condiment, flavouring and cumin. divide meat into the bite size items (your preference).
Add edible corn and cook for a further 1/2 hour to forty minutes.
Taste and add further salt if required.
source https://recipetocooking.blogspot.com/2019/03/nanas-pozole-mexican-soup.html
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