Sammy’s Mom’s Pozole

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Sammy's Mom's Pozole
Sammy's Mom's Pozole
4 lb. boneless pork shoulder roast cubed
12 cups water
6 cloves garlic
1 tbsp. salt
8 guajillo chile pods stems removed
1 (8- oz.) can tomato sauce
1 cube Knorr Chicken Bouillon
1-1/2 cups water
2 (29- oz.) cans white hominy drained
Corn tortillas fried
cabbage shredded
cilantro leaves
white onion chopped
radishes sliced
lime or lemon wedges
Prep time: 30 minutes, Cook time: 2 hours
Makes: 10 servings

Place pork in a large stockpot; add 12 cups water, making sure it covers the meat. Add garlic and salt and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Meanwhile, prepare salsa by removing the stems and seeds of the chiles and puréeing in a blender or traditional molcajete with tomato sauce, bouillon and 1 cups water. Remove meat from pot; shred meat with 2 forks, removing any large chunks of fat. Return shredded meat to the pot with salsa and hominy; simmer for 15 minutes. Serve with fried tortillas and desired condiments.

* You can find dried guajillo peppers on the Mexican foods aisle.
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