Maria's Pozole

Have you ever had pozole?

It's a wonderful Mexican soup made with hominy. And lots of other yummy stuff.

We were recently released from serving in our local LDS Spanish Branch (we're in our regular English ward now). We miss it, but we still see our friends from time to time. Another thing I miss is all the wonderful food!

So I'm on a quest to gather some of their recipes. Starting with Maria's Pozole. She was and still is my wonderful, amazing friend. Plus she's a great cook. This is one of her best dishes.

Be prepared--- the recipe below makes enough soup to feed an army. My batch from last week is still going strong and it keeps well. My kids love it, and I lost count as to how many bowls Jon has consumed.

Enjoy!




Maria’s Pozole

3-4 lbs chicken/pork
1 large can hominy
garlic
onion
4 California pods (dried chili)
2 tomatoes
cumin
salt or chicken bullion
cabbage
limes

Boil meat, 2-3 garlic cloves, and half the onion in a large stock pot of water. When meat is almost tender (about 1 hr) drain and add hominy.

*At some point after the meat it cooked, remove meat and shred or cut into bit sized pieces, then return to pot.*

In another small pot, boil 4 deseeded California pods (these are found in the Mexican spice section of a grocery store in the clear bags), and two tomatoes. When tender, pour in blender. Add 2 garlic cloves, the other half of the onion, cumin, and salt or chicken bullion and blend until smooth. Add mixture to large pot with meat. Let cook another 30-40 minutes. Salt or spice to taste.

Serve in bowls and top with chopped cabbage and fresh squeezed lime.