Sanjuana's Pozole (Rich Corn And Pork Soup)
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
47
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a large pot, add the pork, stock or water, garlic and onions
2
Sprinkle with salt and pepper
3
Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours
4
Remove the pot from the heat
5
Take the pork from the pot and set aside to cool
6
When cool enough to handle, remove the meat from the bone and shred it with your hands
7
Strain the stock if desired and put back in the pot
8
Add the shredded meat
9
Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour
10
Strain and add to the posole
11
In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft
12
Puree in a blender and add to the posole
13
Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes