Mexican pozole whether it be a tradition in your home or a first time surprise it is sure to become an instant favorite, the combination of cool and spicy ingredients make it unique in taste for the whole family.
INGREDIENTS
1 lb. pigs feet (cut into pieces)
1 1/2 lb. country style ribs (cubed)
1 & 1/2 lb. pork butt (cubed)
1 medium onion (cut in half)
5 large bay leaves
2 garlic bulbs (all cloves skin removed and ground in molcajete) optional
1 tsp whole cumin (ground in molcajete)
1 tsp peppercorns (ground in molcajete
1 & 1/2 tsp oregano
1 tsp marjoram
red chili sauce (from blender)
salt (to your liking)
3 1lb cans hominy (rinsed well)
Water to cover meat (you decide, don't over do it)
● you can add some chicken bouillon if you wish, that's how my Ron loves it.
RED CHILI SAUCE
5 guajillo chilis
5 ancho chilis
1/4 small onion
2 corn tortillas (cut in pieces)
enough water to blend (or liquid from chilis)
SIDES
shredded cabbage
sliced radishes
chopped onions
chopped cilantro
hot salsa (optional)
fresh lime juice
corn chips
• remove bay leaves before serving
• caution with bones
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
