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New Mexican
Pozole’
(Hominy)
Ingredients
2 cans hominy Garnish
10 large red dried chilies
2 lbs pork belly 2 cups diced white onions
2 lbs pork shoulder Lime wedges
Salt & pepper Chopped cilantro
1 large yellow onion, halved & stuck with clove Mexican oregano
1 bay leaf
1 tbsp minced garlic
2 tsp cumin
Lagniappe
Remove the seeds and stems from the chilies, place the chilies in a sauce pan
and cover with 4 cups of water. Simmer for about 30 minutes and puree to a
smooth paste using some of the cooking water if necessary.
Season the pork belly and pork shoulder generously with salt and pepper. In
a large baking pan, cover the meat with about 2 inches of water. Add the
onion stuck with cloves, bay leaf, garlic, cumin and the hominy and bring to
a boil. Return to a simmer for about 2 ½ hours until the meat is very tender.
Skim the fat from the broth and stir in 1 cup of the puree and simmer for
another 10 minutes. Taste the soup for salt and seasoning.
To serve, ladle the pozole into wide bowls and garnish to your taste with the
onions, limes, cilantro and oregano.
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