South Texas Pozole

South Texas Pozole

niedziela, 2 lutego 2014

South Texas Pozole

Time: 2 hrs 20 mins

Ingredients

• 2 1/2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 10 cups chicken broth
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 3 tablespoons ground red chili powder
• 3 cups white hominy, drained

Directions

• 1 Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
• 2 Remove the pork with a slotted spoon and keep warm.
• 3 Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
• 4 Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
• 5 Reduce heat to low, cover, and cook for about 90 minutes.
• 6 Add hominy and cook for 15 more minutes.
• 7 Check seasonings and add more chile powder or salt according to taste.
• 8 Ladle into soup bowls.
• 9 Serve with hot corn tortillas and garishes.
• 10 GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.