Mexican Pozole Soup (Light)

SwashBlogger

http://www.lmtpoet.blogspot.com/2013_10_01_archive.html

This recipe was given to me verbally by the women I worked with years ago. I make a VAT of it once per year, and freeze it. This version represents the changes I made to make it more healthy. It's all about the add ons!

SwashBlogger

Let's try that again....

http://www.lmtpoet.blogspot.com/2013/10/hominy-hominy-i-think-you-dropped-bomb.html

Mygsds

Thank you

Lasmartchika

GRACIAS!!

KANGOOJUMPS

yum, add a nice bottle of red to it.

SwashBlogger

Fun Fun! You are welcome!

dbmata

Interesting. Here's my recipe from when I lived on a navajo reservation.

3# Pork, fat removed and cubed
2# pork bones
3/4# Hominy (I use dried red hominy, easier to use canned - 2 14oz cans)
Water (I prefer using Chicken Stock)
3 bay leaves
Salt
Pepper
1T dried oregano
3-5 Dried Chili Pods (I keep chili pods in my cupboard, I personally like ancho and california)

Bones, water, and hominy into the water in the crock pot. Cook for 1 hour on high, 5 or so hours on low, remove the bones. Add in the pork, bay leaves. Grind up the chili pods (or leave whole if you want mild flavor), and add to the soup. Let cook 1 hour on high, 1-2 hours on low. It's ready when the pork is cooked, but not tough.

Serve with shredded cabbage, diced onions, chopped cilantro, and dried oregano. Nice with flour tortillas, or fry bread.

Lasmartchika

dbmata wrote: »

Interesting. Here's my recipe from when I lived on a navajo reservation.

3# Pork, fat removed and cubed
2# pork bones
3/4# Hominy (I use dried red hominy, easier to use canned - 2 14oz cans)
Water (I prefer using Chicken Stock)
3 bay leaves
Salt
Pepper
1T dried oregano
3-5 Dried Chili Pods (I keep chili pods in my cupboard, I personally like ancho and california)

Bones, water, and hominy into the water in the crock pot. Cook for 1 hour on high, 5 or so hours on low, remove the bones. Add in the pork, bay leaves. Grind up the chili pods (or leave whole if you want mild flavor), and add to the soup. Let cook 1 hour on high, 1-2 hours on low. It's ready when the pork is cooked, but not tough.

Serve with shredded cabbage, diced onions, chopped cilantro, and dried oregano. Nice with flour tortillas, or fry bread.

Mmmm que rico!! Gracias!!

dbmata

Oh a note, reduce the 5 hours on low to 2 hours on low if using canned hominy.