Pozole (Pork and Hominy Soup)
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Time
prep 0:30
total 3:00
Ingredients
| 1 (4) | pork loin | | 1 | lg. canned white hominy | | 5 | dried guajillo chile peppers | | 2 | dried ancho chile peppers | | 2 cloves | garlic | | Salt, to taste |
Toppings
| Shredded cabbage | | Sliced radishes | | Diced onions | | Limes |
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Instructions
Cut pork loin into 3-inch cubes. Season with salt and boil until tender. Add drained hominy and cook until boiling.
In a saucepan, boil dried chile peppers for 2 to 3 minutes until soft. Combine chile peppers, garlic and more salt to taste. Liquify in a blender. Strain chile mixture and dump left over seeds add to pot. Allow to boil for about 1 hour. When done serve hot with toppings of choice.
Author's Comments
This is an authentic Mexican recipe straight from Guadalajara City, Jalisco.
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