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.
Nutritional Information:
670 calories, 47 g protein, 40 g total fat (14 g sat., 0 g trans), 35 g carbohydrate, 4 g fiber, 1 g sugar, 165 mg cholesterol, 1840 mg sodium, 16 points


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I use a bit of adobo paste from the canned chipotle peppers instead of dried and put it in the crock pot and let it sit. The pork is tender and delicious. This is as close to mom and pop restaurant pozole as I can find.

Comment Number: 6681


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