Pozole
1 1/4 pounds pork stew meat, 3/4-inch cubes
1 medium onion, chopped (1 1/2 cups)
1 tablespoon minced garlic
2 tablespoons oil
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1 (14 ounce) can chicken broth
2 cups water
1 (16 ounce) can white hominy, drained
lemon wedges (optional)
chopped onion (optional)
To taste; picante or other sauce
Sauces Mexican
1. Chop onion; chop garlic finely to mince.
2. Heat oil in a 4 to 6-quart pot over Medium-High heat; sauté onion 3 minutes.
Add garlic, chili powder, salt, pepper, oregano and cumin; stir to blend. Add
pork; sauté 5 minutes or until no longer pink.
3. Stir in broth, water and hominy. Heat to boiling. Reduce heat to Medium-Low;
cover pot and simmer 15 minutes, or until pork is tender.
4. Ladle soup into bowls and serve. Soup may be served with lemon wedges and
chopped onion, if desired.
Serving Suggestions: Serve Pozole with Warm Flour or Corn
Tortillas and a Salad of Sliced Avocado and Tomatoes
You may have to fight a battle more than once to win it.
- Margaret Thatcher