Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 2 : 00 Active Time: 0 : 45
Ingredients
- 1 pound pork backbone
- 1 pound pork meat - cubed
- 4 cloves garlic - crushed
- 1 medium onion - chopped
- 1 pound hominy - drained
- 4 medium dried chiles Ancho or New Mexico red
- 2 each chili pequin crushed, more to taste
- 1 teaspoon Salt - to taste
-- Garnishes --
- 1/2 head Cabbage - shredded
- 4 medium Radishes - sliced thin
- 1/2 small Onion - chopped
- 8 small limes - key (Mexican) limes
- 2 tablespoons Mexican Oregano - dried
- 2 medium Avocados - diced or mashed
- 6 12 inch Low Carb Tortillas - toasted and cut in wedges
Preparation
Directions:
Add meat to about 3 quarts of water. Add garlic, onion, and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
To prepare chile, take seeds and veins out of 3 or 4 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
To serve:
Serve pozole in bowls like soup. Each person may add oregano, onions, radish and cabbage or lettuce to taste and squeeze on lime juice as desired. Serve with warmed tortillas or avocado tostadas.
Serve with:
Cabbage or lettuce, finely shredded
Radish, chopped or sliced
Onion, chopped
Mexican lime wedges
Mexican oregano
Tortillas or tostada shells spread with mashed avocado
For meat, you can use pig's head, cooked or backbone or half meat and half bone or pork hocks. The bones are an important part of the recipe so be sure to include some.
Note - We use pork roast or pork steak cubed. If using the head, broth needs to be cooled so the meat can be cut up and fat, etc. removed. Proportions of meat and hominy may be changed as desired. Hominy may be canned or dried hominy that has been pre-cooked.
Blended chile mixture should be strained or the pozole will have little pieces of the chile in it. If you like pozole to be more spicy, add one or more chile pequin to taste.
Adapted from recipe by: Patricia Fabian, Torreon, Coahuila, Mexico
Each (2 cup) serving (with garnishes) contains an estimated:
Cals: 258, FatCals: 108, TotFat: 12g
SatFat: 3g, PolyFat: 3g, MonoFat: 6g
Chol: 47mg, Na: 486mg, K: 723mg
TotCarbs: 25g, Fiber: 11g, Sugars: 4g
NetCarbs: 14g, Protein: 22g
