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01-30-2009, 07:39 PM

Pozole is a pre-Columbian Mexican dish I like to make.

Off the top of my head this is what I do.

Dice some boneless pork chops pretty small. Pan fry in bacon fat. Once brown add a half onion, a couple cloves of garlic(minced or smashed as I do it). For the final minute splash in a couple tablespoons soy sauce. Put in a pot with one large box of chicken broth. Add a couple cans of hominy.

Boil 5 ancho chilies, in another pot, until tender. Remove the stems and seeds before hand. Don't worry about getting all the seeds. The anchos really aren't hot. Put them in a blender with a large box of chicken broth. This helps make sure the chiles are well blended and free of big chunks. Add mixture to the pot. Squeeze a couple of limes. Salt to taste. Cook on a low setting for about an hour. Add cilantro at the end.

Since Pozole is a topped soup you should have a plate or bowls of the following garnishes.

Lime Wedges
Corn Tortilla Strips (raw, fried, or baked)
Shredded Cabbage(red)
Thinly sliced Radishes
Diced yellow onion

I usually fill the bowl 2/3rds with soup and then mound the garnishes.

I may have left something out, but I think that is spot on.

01-30-2009, 07:39 PM	#1
TheJ Guest Posts: n/a	Red Pozole Pozole is a pre-Columbian Mexican dish I like to make. Off the top of my head this is what I do. Dice some boneless pork chops pretty small. Pan fry in bacon fat. Once brown add a half onion, a couple cloves of garlic(minced or smashed as I do it). For the final minute splash in a couple tablespoons soy sauce. Put in a pot with one large box of chicken broth. Add a couple cans of hominy. Boil 5 ancho chilies, in another pot, until tender. Remove the stems and seeds before hand. Don't worry about getting all the seeds. The anchos really aren't hot. Put them in a blender with a large box of chicken broth. This helps make sure the chiles are well blended and free of big chunks. Add mixture to the pot. Squeeze a couple of limes. Salt to taste. Cook on a low setting for about an hour. Add cilantro at the end. Since Pozole is a topped soup you should have a plate or bowls of the following garnishes. Lime Wedges Corn Tortilla Strips (raw, fried, or baked) Shredded Cabbage(red) Thinly sliced Radishes Diced yellow onion I usually fill the bowl 2/3rds with soup and then mound the garnishes. I may have left something out, but I think that is spot on.