Pozole with Clarissa Draper

 Oh, boy. This brings back memories. Pozole is a traditional Mexican dish. Great for chilly winter nights.  

I have to admit, I used to eat around the hominy. LOL. 

Thanks, Clarissa, for letting me reminisce. The picture alone made my mouth water.

Mexican Pozole 

Ingredients:

Soup

• Pork shoulder or roast -- 1 1/2 to 2 pounds (If you are short on time, just make with pork already cubed)
• Canned or fresh hominy, rinsed -- 2 to 3 cups
• Garlic -- 3 to 5 cloves
• Ground cumin -- 2 teaspoons
• Salt -- 2 teaspoons
• Water or stock -- 6 cups

Salsa for soup

• 2-3 Chili's Ancho (dried)
• Garlic
• Broth from soup
• Pinch of salt

Garnishes

• Iceberg lettuce, shredded
• Avocado, diced
• Onion, finely diced
• Radishes, thinly sliced into strips
• Key Limes (Limon), cut into wedges
• Cilantro, chopped
• Tortilla Chips (Totopos), broken apart
• Jalapeño, diced (don't add if you don't like spicy food)

How To Make

1. Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
2. Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
3. Add the meat back to the pot and simmer for another 10 to 15 minutes.
4. While the meat is simmering, make the salsa for the soup. Bowl Ancho Chilis for ten to fifteen minutes until soft. Place garlic, a bit of broth, salt and the Chilis into a blender and blend into salsa. 
5. Serve soup with garnish. Makes a lovely meal on a cold day.

Do yourself a favor and visit Clarissa on her blog. She's always got something good to say.  clarissadraper.blogspot.com

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