Pozole
Pozole is a hearty rich main dish soup that originated in the state of Jalisco. The main ingredient is hominy - dried white or yellow corn kernels that have had their hull removed and cooked for about 2 hours. Canned hominy makes this soup easy to make. Pozole is made with pork, onions, garlic and chiles and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro and fresh lime juice.
Pozole
6 boneless country-style pork ribs, trimmed of excess fat and cut into 1 inch pieces
4 cans (14 ½ ounce) chicken broth - about 7 ¼ cups
2 tablespoons vegetable oil
1 large white onion, chopped
6 large garlic cloves, chopped
3 medium carrots, peeled and thinly slices
2-3 tablespoons pure ground pasilla or ancho chile
1-2 tablespoons seasoned chili powder
1 ½ tablespoons dried Mexican oregano, crumbled
1 tablespoon ground cumin
1 teaspoon dried thyme
½ teaspoon salt
4 cans (15 ounce) white hominy, drained and rinsed
2 cans (14 ½ ounce) peeled and diced tomatoes
½ cup loosely packed chopped fresh cilantro
1 ½ tablespoons masa harina
finely shredded cabbage
diced avocado
fresh lime wedges
Makes 8 servings
