NANA’S POZOLE MEXICAN SOUP
Delicious traditional pozole soup made the way Nana has served for generations. This family favorite recipe is served during the holiday season.
- 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
Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
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.
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).
Add hominy and cook for an additional 1/2 hour to 40 minutes.
Taste and add additional salt if needed.
This article adapted from this site