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Pozole

  • 15servings
  • 330minutes

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 piece(s) patitas de puerco

  2. 2 pound(s) espinazo de puerco , trozitos 2 pound(s) trozoz de puerco

  3. 1 bag(s) chile serrano/japones/arbol , use 1/4 of bag 1 bag(s) Chile California , use 1/4 of bag 2 medium yellow onion , cut into wedges divided 1 head(s) garlic , 8 cloves 1 pound(s) tomatillo

  4. 2 tablespoon(s) oregano

  5. 2 tablespoon(s) Lawry's Seasoning Salt

  6. 1 can(s) (large) hominy , drained 1 bunch(es) rabanos

  7. 1 head(s) cabbage , shredded 1 pound(s) limes

  8. 1 bag(s) tostadas

Instructions Jump to Ingredients ↑

  1. Bring one gallon of water to a boil and add pork feet. Boil feet for 2 hours.

  2. While feet are boiling, in a Add espinazo boil for an additional hour, add trozitos, boil for an additional hour.

  3. Last 3 min of meat boiling add in a blender: cooked chile, add onion, 4 garlic clove, oregano, and seasoning. Blend until its a thick smooth consistency no chunks.

  4. Sift sauce mixture through a colander with small holes. Add to meat. Add drained hominy. Allow Serve with cabbage, rabanos, line and tostada.

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