Source of Recipe
"Tex-Mex Recipes" by Publications International Ltd.
List of Ingredients
1 1/2 pounds fresh pork butt roast -- boneless
1 large onion -- coarsely chopped
2 garlic cloves -- minced
1 bay leaf
1 dried red New Mexico chile -- seeds removed
1 dried red California chile -- seeds removed
1 teaspoon red chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
10 cups water
3 chicken legs
-- (use chicken legs with thighs
1 can hominy (29 oz) -- drained
3 limes -- cut into wedges
1 package cream cheese (3 oz) -- cut into cubes
1/2 head iceberg lettuce -- shredded
1 bunch radishes -- thinly sliced
6 green onions -- thinly sliced
-- (with tops)
1 avocado -- peeled, pitted and
-- finely chopped
Combine pork, onion, garlic, bay leaf, chile, oregano, cumin seeds, coriander seeds, peppercorns, and water in 5-quart Dutch oven. Bring to a boil. Cover; reduce heat and simmer 45 minutes. Add chicken. Simmer 1 hour or until meat is tender. Remove meat with slotted spoon to pan; let cool. Pour broth through sieve set over large bowl; discard solids. Return broth to Dutch oven. Skim fat. (If making ahead, cool, cover and refrigerate overnight; remove fat.) When meat is cool enough to handle, discard skin and bones, shred meat. Cover and refrigerate until needed.
Reheat broth to simmering. Add hominy. Cover and simmer 30 minutes. Return meat to broth, heat to simmering. Spoon pozole into individual bowls. Serve with condiments.
Recipe typed for you by Judi Mae Phelps.