NANA’S POZOLE MEXICAN SOUP

I’m so proud to share this recipe today!  Have you had pozole before?  It’s a simple Mexican hearty soupy stew made with pork and hominy.  It’s very similar to menudo, which is Is made with the same base with the addition of tripe.

I never liked the texture of tripe, so I always passed on the dish or took the tripe out of my bowl.  I’m not quite sure when I realized that there was another version of the same soup, but pozole was always preferred over menudo.

Both of us always remember our abuelitas being the pozole makers.  Neither Eva or I have ever attempted to make the dish ourselves until now!

Have you ever written down a recipe from someone that is describing it by memory?  It’s kind of like giving directions to a destination.  “You’ll see a gas station on the right. Go through two stop signs and then make a left!” 

Eva wrote down her Nana’s recipes exactly as her mother told her, “add water like you add it to beans” and we obediently followed the steps. The results are fantastic!

INGREDIENTS

• 5-6 pounds of pork shoulder, cut in large chunks
• 1 bay leaf
• 1 tablespoon salt
• 1 tablespoon garlic, minced
• 1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
• 1 tablespoon red chili powder
• 1 teaspoon cumin
• 2 (29 ounce) white hominy, drained

GARNISH - TOPPINGS

• diced onions
• Mexican oregano
• sliced radishes
• shredded cabbage
• lemon or lime wedges
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DIRECTIONS

1. Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
2. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
3. When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
4. ........................................

for full instruction please see ; www.thefoodieaffair.com

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