Linda's almost traditional easy peasey pozole
Pozole is a soup that is made and eaten throughout Mexico during the
holiday season. My kids request that I make this every Christmas, and
it is very easy.
This recipe will not have exact measurements, but if you have
questions about it, feel free to ask.
Pozole
1 5lb pork butt roast simmered along with a medium quartered yellow
onion, and 4 cloves of garlic. (Just cover the meat with water to simmer.
When meat starts to feel tender, add two 28-ounce cans hominy, one 29
ounce can red chili de las palmas enchilada sauce, and one 29 ounce can
green enchilada sauce.
Continue to cook until the meat falls apart. Break it apart with a fork
as it will be very tender.
Top this soup with shredded cabbage, red chopped onion, fresh green
chiles, sliced radishes, and sprinkle with Mexican oregano and either a
little lime or lemon juice. Enjoy.
Serve with tostadas, or make your own by frying corn tortillas in hot
oil until crispy.
On 12/13/2020 6:04 PM, Kevin Minor via Cookinginthedark wrote:
Hi.
My girlfriend and I have decided to try and come up with something new to try.
She wants something Mexican. I like her thinking, so I need some ideas. I'd
like it to be the main dish, but I'll take any ideas.
Thanks in advance for any ideas.
Kevin and Valerie, and Jilly, the very empathic, flying doggie
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