Nana's Pozole Mexican Soup

• Meat

  • 5 lbs Pork shoulder

• Produce

  • 2 (29 ounce white hominy, white
  • 1 Bay leaf
  • 1 Cabbage
  • 1 tbsp Garlic
  • 1 Lemon or lime, wedges
  • 1 Mexican oregano
  • 1 Onions
  • 1 Radishes

• Condiments

  • 1 (28 ounce can Red chile sauce

• Baking & Spices

  • 1 Garnish - toppings
  • 1 tbsp Red chili powder
  • 1 tbsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on thefoodieaffair.com

Description

Ingredients

• 5-6 pounds of pork shoulder, cut in large chunks
• 1 bay leaf
• 1 tablespoon salt
• 1 tablespoon garlic, minced
• 1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
• 1 tablespoon red chili powder
• 1 teaspoon cumin
• 2 (29 ounce) white hominy, drained
• GARNISH - TOPPINGS
• diced onions
• Mexican oregano
• sliced radishes
• shredded cabbage
• lemon or lime wedges

Directions

• Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
• Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
• When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
• Add hominy and cook for an additional ½ hour to 40 minutes.
• Taste and add additional salt if needed.