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Pozole




Source of Recipe


Internet


List of Ingredients




3 lb Pork Shoulder, bone in
10 c Cold Water
29 oz White Hominy w/juice
6 Garlic Cloves
2 tb Chili Powder
2 ts Salt


Recipe



Put the pork shoulder in a large pan. Cover with cold water, slowly bring
to a simmer, uncovered. As meat simmers, skim off any scum that rises to
the surface. Simmer, partially covered, for two hours.

Remove from heat. Remove the pork pieces from the broth and cut the meat
from the bones. Discard the bones. Cut the meat in medium chunks and
return it to the broth. Crush or mince the garlic. Add the hominy with its
juice, garlic, chili powder and salt to the pork and broth.

Return to heat and simmer (partially covered as before) for another two
hours. Skim the grease from the top and serve.