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