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Pozole is a Mexican soup made with meat, hominy and Mexican chilies. It is quite easy to make and absolutely delicious. Here is my version which would be perfect for Cinco de Mayo. Enjoy!
2 pounds pork loin or pork shoulder — cut into large cubes
½ a large onion — peeled
1 whole head of garlic — cut a thin piece of the top off
2 bay leaves
2 chili Ancho
4 chili Guajillo
3 chili arbol
1 — 29 oz. can of white hominy — drained and rinsed
3 large garlic cloves
1 TBS ground cumin
1 ½ cup of the chili soaking liquid — strained
FOR THE TOPPING:
Finely sliced cabbage or lettuce
Finely sliced radishes
Toasted pumpkin seeds (pepitas)
Small cubes of avocado
Finely cubed tomatoes
Very finely chopped white onion
Place the cubed pork into a pot and cover it with water — about 2 inches on top of the pork. Add the onion, garlic and bay leaves and season with salt. Bring it to a simmer and cook for about 2 hours. Add more water if you see that it is drying up. Discard the onion, garlic and bay leaves after it is done and remove the pork from the pot. Allow it to cool down and shred it into big pieces. Do not discard the broth!
Stem and seed the chilies as best you can. Place them in a small pot with water and boil them for about 5 to 8 minutes — on medium heat. The chilies will bop up until they are hydrated. Simply push them down into the water until they stop floating to the surface. Save 1 ½ cups of the cooking liquid and strain it, set it aside.
Place the softened chilies in a blender with 3 garlic cloves, the cumin and the reserved liquid they cooked in (strained). Blend until you have a uniform paste.
Add the hominy to the broth and strain in the chilies. Do not skip this step or you will have little pieces of skin in your soup that will ruin it and stick to your palate. Mix well, season with salt to taste and add the oregano. Return the shredded pork to the soup, mix and taste for salt again (adjust if you need to) and simmer soup for another hour.
Serve your soup with the garnishes you prefer. Make sure to squeeze a little lime in it to enhance the flavor. Enjoy!
Soup no garnish – CALORIES 345.72; FAT 12.53 grs (sat 3.71; mono 4.71; poly 1.78); PROTEIN 34.41 grs ; FIBER 5.01 grs; CARBS 22.16 grs; CHOLESTEROL 95.25 mg; IRON 3.33 mg; SODIUM 1009.43 mg; CALCIUM 66.84 mg
Print your recipe here – http://thefrugalchef.com/2014/04/pozole-recipe/
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