Anyway, I know you didn’t stop here looking to know about our Mexican history and heritage, but to find out how to make the famous and delicious soup/stew called Pozole, which is just what I had in mind to celebrate the Bicentenario.
6 GENEROUS SERVINGS AND HOPEFULLY SOME LEFTOVERS
For the soup:
- 4 quarts of water
- 2 pounds cubed pork shoulder
- 1 pound pork spare ribs or baby back ribs
- 1 white onion cut in quarts
- 8 large garlic cloves
- Salt to taste
- 3 cans (15 ounces each) white hominy, drained and rinsed
For the red sauce:
- 5 guajillo peppers, cleaned, seeded, open flat, and deveined
- 5 ancho peppers, cleaned, seeded, open flat, and deveined
- 6 garlic cloves
- 1 medium white onion coarsely chopped
- 1/2 teaspoon dry Mexican oregano
- 2 tablespoon vegetable or canola oil
- Salt to taste
For the garnish:
- 1 head of lettuce, finely shredded
- 1 1/2 cup onions, finely chopped
- 1 1/2 cup radishes, sliced
- Ground chile piquín to taste
- Mexican oregano
- Deep fried corn tortillas (tostadas)
- Limes, cut in wedges
- Optional: avocado, chopped
2. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.
5. Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.
Leave a comment and share your experience with the recipe.
If you are on Pinterest, check our boards with hundreds of delicious ideas I’m pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.