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!

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