Pozole (traditional)

Soup Stew

レシピ

材料・調味料 (9 人分)

Hominy: 6cups or more(preference)

Pork neck bones: 1.5lbs

Pork spine: 1.5ilbs

White onion(quarted): 1

Garlic cloves whole: 5

Salt and pepper: To taste

Fresh oregano: 4sprigs

Bay leaf whole dry: 4

Dried GUAJILLO chili: 6

One tomato: 1

Lime: 3

Rad dish: 3

Lettuce: 4 oz

作り方

1: Take all pork items, place in 5gallon pot
Fill with water 1 inch from the top over high heat on stove

2: Place onions whole and garlic whole in pot along with fresh oregano and bay leaves and bring to a boil skimming fat off the top of water often once boiling add hominy then reduce to a high simmer

3: Char outside of tomato and roast the dry chilies in a sauté pan(this will begin to smoke and irritate lungs and eyes) re hydrate the chilies by dipping them into the pot for a few seconds then remove

4: Place the charred items in a blender blend well if need be add a little water to help incorporate then add to boiling soup and stir turn down heat and let simmer untill hominy begins to flower (open on one end)

5: Remove onions and garlic(dice for garnish or discard) Turn heat on low and ladle into bowls

ポイント

I take the lime and cut them into wedges and use as a garnish available if someone wants to squeeze the juice into the soup..

Also I thinly slice the radish and use as garnish as well

Along with diced onions and chopped cilantro

つくフォト (1)