Monday, August 9, 2010
Pozole is probably one of my favorite dishes. This soup contains hominy and pork shoulder meat. I slowly boiled a bone-in pork shoulder and utilized the resulting broth as a base for the soup. To the broth I add a mixture of guajillo chiles, garlic, oregano, salt and pepper. This is what gives pozole its red color. Once the soup is served various garnishes are added to complete the dish: diced onion, sliced radishes, shredded cabbage, limes and tostadas. The resulting soup is very hearty and porky; the garnishes add a bit of freshness and crunch. A perfect meal!